Never done brisket
Posted: 21 Jul 2011, 12:55
I've never smoked a brisket and want to do so this summer.
Could anyone answer these few questions I have.
1. what's the smallest size that should be used
2. What's the calculation for lb/min and at what temp
3. Should you ever foil the meat
4. What about injecting.
5. Is there a generally accepted method from rub to carving board
Thanks in anticipation
Nick
Could anyone answer these few questions I have.
1. what's the smallest size that should be used
2. What's the calculation for lb/min and at what temp
3. Should you ever foil the meat
4. What about injecting.
5. Is there a generally accepted method from rub to carving board
Thanks in anticipation
Nick