- May 9, 2008
- 4
- 10
Guys,
Great forum. Have a dilemma that i would like to throw out to the group. I will be smoking a small 8 lb brisket for tomorrows dinner. Am puting on the Traeger and am trying to decide if i should start it tonight on smoke....approx 200 deg, or start tomorrow morning at 230-250. Am thinking the longer smoke would impart good flavor, but am concerned the longer smoke may also dry out the meat.
Any advise is appreciated.
Great forum. Have a dilemma that i would like to throw out to the group. I will be smoking a small 8 lb brisket for tomorrows dinner. Am puting on the Traeger and am trying to decide if i should start it tonight on smoke....approx 200 deg, or start tomorrow morning at 230-250. Am thinking the longer smoke would impart good flavor, but am concerned the longer smoke may also dry out the meat.
Any advise is appreciated.