Howdy do

Discussion in 'Roll Call' started by texasadam, May 2, 2016.

  1. texasadam

    texasadam Newbie

       Hey there, everyone. I live just north of San Antonio

       Smoking experience... I've smoked ribs quite a few times, definitely went through some trial and error and settled on a recipe/process I'm happy with. Currently have my first brisket in the smoker.

       I have an electric smoker; a Cajun Injector that I've been happy with so far.

       Question about the brisket... do I have to wrap it in foil around 165 IT? I've seen where some people do and some don't. If I don't wrap it in foil, will the time still be in the ballpark of 1 - 1.5 hrs/pound to get to ~195 IT?
     
  2. gearjammer

    gearjammer Master of the Pit

    Hello and welcome to you, I wish someone had seen this earlier.

    I never wrap anything, I just let it do whatever it's going to.

    Every piece of meat is different as to how it cooks.

    The best advice I can give you is to always start smoking 

    long before you think you need it done.

    You can keep it hot for hours in a cooler wrapped up,

    But if you plan for a specific hour and it's not done.

    You see what I'm getting to here.

    The 1 to 1.5 thing is just a very rough estimate.

    Have fun and pictures are nice.

                                 Ed
     
  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! I enjoyed visiting San Antonio in 2005 but after I came home I had accordion music stuck in my head for three days. Oh well the Alamo was on my bucket list and the Riverwalk was a plus.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF!

    Glad to have you aboard Adam.

    Gary s (above) has some really good threads on brisket.

    Well worth reading.

    Al
     
  5. Thank's Al I appreciate the nice comment

    Gary
     

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