Trying to figure out conflicting info. Some folks say use the middle rack but the SM025 only has a top and a bottom rack. I'm thinking top for a slower cook. Brisket is a 9lb choice untrimmed from Costco. Also, I have the probe and am trying to find best internal temp - CS cookbook says 180 to slice, smokin okie in Brisket 101 says 185 was "too tough". It's just sitting in the fridge with cs rib rub all over it. Top shelf, fat side up and internal temp to 190 - pull it out, wait 30 minutes and slice? Help!
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