im am smoking a 10lb brisket overnight. I am so excited to see how it comes out. I believe the rule of thumb is 1 hour+ per pound, and a knife should go through it like soft serve ice cream. Any advice here?
Doing a 10lb Brisket tonight
- Thread starter richard cabral7
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bobank03
Smoking Fanatic
Welcome to the New England group. I haven't done a brisket but that sounds like what I hear. How about some q-view of that UDS and the brisket. Tell us about your UDS. I for one may build one some day to compliment my ECB and other high end smoking equipment!
Don't cook by time, cook to internal temp of about 200. Wrap tightly and let rest for about 2 hours. What temp you plan on cooking?
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