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JamesJM
Going to smoke a brisket later today... FOR tomorrow night. It's a big brisket - 15lbs. Got some conflicting info on the net regarding smoking time.... 1 hour per lb... up to 2 hours per pound. That's a big difference....
Most people I asked in person, (not on the net), said 1 hour per lb is plenty and probably not that long.
Temp's also varied... from 200 to 240. So what to do?
I found a common denominator.... everyone agreed - get a remote digital thermometer and when the meat is 195 degrees you're done, however long it takes.
So I tried to buy one but none available in the stores near me and earliest I can have one delivered is Sat. Too late. So I'm borrowing one.
Here's my plan.... about 3pm I'll prepare the meat then put it in the refrigerator for a couple of hours or so. About 6, maybe 7, I'll put it in the smoker.... with the digital thermometer attached... and set the smoker for 24 hours BUT will remove the brisket when it hits 195 no matter how long it takes.
Dinner is 6-7 tomorrow night... wanna come? It's one big brisket. - JamesJM
P.S. ZN... yes, going to use your rub choice... I have purchased some other's however. But I KNOW this one is good so I'm going 'no risk' with a 15lb brisket.
Not sure if that rub works with beef. The same people have a beef rub called Cow Bell Hell.
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