4lb brisket need help

Discussion in 'Beef' started by edsmoke1985, Apr 12, 2014.

  1. edsmoke1985

    edsmoke1985 Newbie

    After reading a bunch of horror stories I'm worried about screwing up this up. Want the meat to turn out moist and smokey. Do I foil wrap it? How long should I smoke it without foil and how long with? How much rest time do you all feel is enough time? Very new to smoking and afraid I bit off a little more then I can chew.
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  3. edsmoke1985

    edsmoke1985 Newbie

    Bricket came out OK. My rub was at fault, way to salty. But I cooked it for 2 hours in a foil pan, flipped it And got internal temp to 170°. Then covered for 2 hours. Internal temp went to almost 215°. Let sit for 1.5hrs then shredded with 2 forks. It was cooked great but a bit to salty for me. Will def make again with different rub.
     

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