I'll be smoking my first brisket in my KBQ Easter weekend and wanted some advice. I ordered a Snake River Farms Gold Grade Wagyu brisket in the smallest size, 9-12 lbs. and it's being delivered Tuesday so it will have time to thaw. I like to use OakRidge BBQ Black Ops rub on beef and probably run the KBQ around 250 degrees. This crowd does not like a heavy smoke flavor so I plan on using red oak and wrapping in butcher paper when it hits the stall around 160 degrees. I'll spritz it periodically. I always use a water pan in my KBQ because it makes cleanup much easier and maybe? helps with moisture. What cooking time should I ROUGHLY anticipate? I'd like to finish a few hours earlier than the serving time of 7 pm and keep it wrapped in a cooler
My observations with other KBQ cooks is that due to the convection effect the cook times are a little faster than a regular smoker. Any suggestions?
My observations with other KBQ cooks is that due to the convection effect the cook times are a little faster than a regular smoker. Any suggestions?
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