Quote:
Originally Posted by Mapiva  3. How many hours will it take for a 6lb brisket to cook? Should I cut it in half or something?
4. The above post confused me a little bit. Should I be trying to make it mediume rare??? Or should I try to smoke it to a certain internal temperature? What temp should I shoot for? How do I know it's done?
5. Why does it have to rest for sooo long? |
Mapiva-
I started in bbq at your level, and the hardest part to learn was the "art" part. Meaning, if you've been raised thinking your pot roast needs 45 minutes and a chicken breast needs 20, smokin' meat is gonna be tough. Go to your local purveyor and buy an instant-read thermometer with a remote readout- mine was $12 at Bed Bath and Beyond, not glamorous, but it works.
Re: #4- you were right to be confused. Q is never "medium rare" or whatever- it's either done or it isn't. Temp control is the critical part. When you hit your temp range you're there
Re: #5- it's still cooking as it rests. Just cuz you removed it from the heat source doesn't mean it's not cooking. I'm sure BDL or someone more educated than me will explain the physics of resting meat.