We're having a cookout this 4th for the family and a few neighbours. Grandpa is doing ribs and I'm doing brisket. I've only smoked brisket once and whilst it was ok, it didn't hold a torch to my pulled pork; mainly becauise I didn't cook it long enough I think. That was a 7-8lb brisket. I've never cooked for this many people and I'm a wee bit nervous. So, a few questions:
1. I have a 13-14lb brisket; do I cut it in half so that it cooks quicker? If so, presumably the chunk nearest the heat in my horizontal smoker will cook quicker; do you swap them over?
2. Last time round, I foiled it but didn't get much bark. How do I get my bark on?
3. I read in the beef sticky that some use a spray mop; doesn't that disrupt the bark formation?
4. Lastly, is it possible to "overcook" it? Can I leave it on the smoker for too long?
Any other tips "grate"-fully received!
Nathan
1. I have a 13-14lb brisket; do I cut it in half so that it cooks quicker? If so, presumably the chunk nearest the heat in my horizontal smoker will cook quicker; do you swap them over?
2. Last time round, I foiled it but didn't get much bark. How do I get my bark on?
3. I read in the beef sticky that some use a spray mop; doesn't that disrupt the bark formation?
4. Lastly, is it possible to "overcook" it? Can I leave it on the smoker for too long?
Any other tips "grate"-fully received!
Nathan