3-2-1 method for the ribs.
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First ever Smoking and how to do better.
Re: First ever Smoking and how to do better.
I'm not familiar with your smoker, but I've generally found that I get better smoke penetration if I smoke the meat near the beginning of the cook. Once the meat gets up to roughly 155F it pretty much quits absorbing smoke. Brisket should be cooked to somewhere between 195-205F, but the real test of doneness, as another poster pointed out, is the probe test. If the probe on your thermometer slides in with almost no resistance, it's ready to come off the grill. You should allow it to rest for at least 20 minutes before carving. The briskets I cook are usually around 5-6 kg.(US packer briskets), so I'm not sure how long a smaller brisket would take to get done.
Good luck on your cooking. If you decide to get into it in a big way, look into getting a kamado style grill. They are a little more expensive to purchase, but very economical to run and produce excellent barbecue.
Bob S
Good luck on your cooking. If you decide to get into it in a big way, look into getting a kamado style grill. They are a little more expensive to purchase, but very economical to run and produce excellent barbecue.
Bob S