i recently purchased a used SM150 and it has the IQ4 controller. I have purchased the PV532 probe for my SM150.
I have cleaned the entire SM150 and seasoned it at 225 for 4.5 hours using apple wood and hickory wood.
So I have a 22lb Herfer Brand choice grade full packer brisket to smoke, prior to this I have cooker briskets on a Large BGE and pulled them at 165 degrees internally and wrapped them in foil and then cooked them to an internal temp of 205, then I pull them and put them in a cooler for several hours to rest.
So know I am going to be cooking on the SM150, I have been told that the SM150 tends to keep the meats moist due to the way it smokes and I don't have to pull it at 165 degrees just let it go all the way to 205 and then let the smoker hold at 140
So I am looking for advice on pulling at 165 and wrapping in foil vs not pulling at 165 and just leave the brisket untouched until it reaches 205 internal and then the IQ4 controller will go to a holding temp of 140
I normally set the cooking temp at 225 to 275
What cooking temp would you recommend for my SM150 ?
How long should it take to cook at 22lb brisket ?
Wrap at 165 or not ?
By the way I am going on inject with Butchers briket injection and put some John Henry Brisket Rub on it.
My goals are a good smoke ring, moist and a good bark
What rack and position do you recommend putting the brisket on ?
I was going to use about 3 ounces of wood chunks, 2oz of apple and 1oz pecan ?