Greetings and its been awhile!! I had some questions in regards to doing my first beef brisket since I have never done one before.. I was asked to smoke some BBQ for a huge party (around 30) and I decided it would be great to use the WSM 22 so I had planned a 20 hour gap between the time the party started and when the meat would be ready. In my WSM I am smoking 2 boston butts around 6-8lbs on the first rack and I wanted to do something different so I decided to try beef brisket on the top rack. Per my research its best to hit 195-200 internal temp because it becomes tender.
However, I was curious:
Should the brisket be wrapped like the butts?
Is there a spike point or hover point with brisket like butts?
Do you sprits (I usually do every two hours)?
When is a good rest time for the brisket (I had scheduled 2 hours for my butts wrapped in foil and blankets)?
What is the average time for lb. (For my butts I average 2 hours a lb.)?
However, I was curious:
Should the brisket be wrapped like the butts?
Is there a spike point or hover point with brisket like butts?
Do you sprits (I usually do every two hours)?
When is a good rest time for the brisket (I had scheduled 2 hours for my butts wrapped in foil and blankets)?
What is the average time for lb. (For my butts I average 2 hours a lb.)?
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