I am new to smoking and have been reading lots and smoking for about 2 moths.
So last night i started my frist brisket. I dry rubbed and wrapped and put in the fridge. At about 930pm i started the smoker with hickery smoke and after getting preheated to 240 degrees i put the brisket in (9.25lbs). At about 2am it hit 165 degrees and hit the stall at 715 it finaly climbed to 167 degrees and 15 mins later it went to 169 degrees waiting for it to get to 170 degrees and pulling to wrap in tin foil and back in till tooth pick tender i hope around 195 to 200 degrees Will add photos just wondering if i should put bar b q sauce on when i tinfoil amd lit back in???
So last night i started my frist brisket. I dry rubbed and wrapped and put in the fridge. At about 930pm i started the smoker with hickery smoke and after getting preheated to 240 degrees i put the brisket in (9.25lbs). At about 2am it hit 165 degrees and hit the stall at 715 it finaly climbed to 167 degrees and 15 mins later it went to 169 degrees waiting for it to get to 170 degrees and pulling to wrap in tin foil and back in till tooth pick tender i hope around 195 to 200 degrees Will add photos just wondering if i should put bar b q sauce on when i tinfoil amd lit back in???
