Sorry, I've read so many damn brisket posts that my head is spinning with too much info.
Simple question: do you use smoke for the entire cook or cut it off after a bit? So far it's been on for 7 hours at 210F (8 lbs, dry rub), smoking with apple and hickory, I know with some things like ribs, its good to smoke for 1/2 the time, but what about briskets?
Thanks for the help.
I smoke butts and briskets no more than 3-4 hours (usually 4).
Oh, ok. Time to turn off the smoke I guess.
If your smoking with the Bradley 4 hours should be plenty. May need more if you are hard wood smoking.