what rack do you use when smoking a 4lb brisket the lower or upper rack
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If the side rails are in the up position, I use the lower rack. If the side rails are in the lower position, I use the upper rack. In essence, I use the rack that'll put the brisket or PB closest to the middle of the smoker.
I just don't smoke a 4lb brisket in my smoker. I prefer to smoke a 12-14lb packer brisket just where Pags said, in the middle.
The problem with a small flat is there is not much of a fat cap on them to keep them from drying out, but If I was to smoke a small brisket like that I would want to take some steps to try too keep it from drying out.
The problem with a small flat is there is not much of a fat cap on them to keep them from drying out, but If I was to smoke a small brisket like that I would want to take some steps to try too keep it from drying out.
Yes.
Like cal says.It is like figuring what part of a twelve inch skillet to fry an egg.
Stick it in there and cook it and take good notes.The rest is just conversation.
Don't worry,just learn from the experience.
Like cal says.It is like figuring what part of a twelve inch skillet to fry an egg.
Stick it in there and cook it and take good notes.The rest is just conversation.
Don't worry,just learn from the experience.
quote:Originally posted by Tom:
Yes.
Like cal says.It is like figuring what part of a twelve inch skillet to fry an egg.
Tom, I always shoot for the 3:00-6:00 quarter....unless it's sunny side down
I smoked a flat last night through this morning that turned out pretty good -- at least the people at my office ate it all up and asked for more. But, it was a huge 10lb flat with a pretty good fat cap on it. I placed the fat cap on the bottom in about the middle of my AQ. It turned out nice and tender, and pretty moist. It was a choice angus flat that was marbled good. It took 14 hours, 15 minutes to reach 190 degrees. I think the small flats really are tough to smoke without drying out.
thanks alot for your info.