Hello there,
I am new to using my Cookshack smoker and could really use some advice from the seasoned veterans in this community. I recently bought a Cookshack SM025; and I am planning to smoke a beef brisket this weekend for a family gathering. I have had some decent success with ribs and chicken; but brisket feels like a whole new challenge; and I want to make sure I get it just right.
When choosing a brisket, do you have any recommendations on the ideal size or cut for smoking in the SM025? I have heard mixed opinions on whether to go for the flat or whole packer cut.
What temperature do you typically smoke your brisket at, and how long should I expect it to take for a brisket around 10-12 pounds? I
I am still experimenting with different types of wood for smoking. For brisket; which wood works best in your experience? Should I stick with hickory or mix it up with mesquite or oak?
Also, I have gone through this post; https://forum.cookshack.com/topic/convince-me-that-i-need-to-consider-aws-devops-cookshack-for-commercial-operations which definitely helped me out a lot.
Do you recommend wrapping the brisket at a certain point during the cook, or is it better to let it smoke uncovered the whole way?
Thanks in advance for your help and assistance.
