Gonna do my first "real" Brisket Smoke this weekend and want to be sure I have my facts straight.
MES 30 at 225 degrees till it hits IT 180, then start toothpicking. When theres no resistance (like a hot knife through Butter) I pull, foil and let rest about 2 hours.
Will be using a mix of hickory, Pecan and Cherry. Question: Do I have to keep adding chips every hour, or is that too much smoke?
Any advice would be awesome!
MES 30 at 225 degrees till it hits IT 180, then start toothpicking. When theres no resistance (like a hot knife through Butter) I pull, foil and let rest about 2 hours.
Will be using a mix of hickory, Pecan and Cherry. Question: Do I have to keep adding chips every hour, or is that too much smoke?
Any advice would be awesome!