1 Key Takeaways
2 Separate Myth from Truth
3 Cooking Fat Side Up – Professionals and Cons
4 Cooking Fat Facet Down – Professionals and Cons
5 Beginning A technique, Then Turning Over – Execs and Cons
6 Does Your Kind of Smoker Matter? In our Opinion, Sure!
7 Professional Pitmasters Stance on the Fat Up or Down Discussion
eight Our Two Big Recommendation Takeaways
9 What are Your Ideas?
Separate Fable from Fact
– Chicken, entire, as much as 5 lbs 2 ½ – 3 ½ hours, until its inner temperature measures 165 degrees
– Turkey, entire 8-12 lbs 4-5 hours 165
– Turkey, complete, 12-18 lbs, 8-10 hours 165
– Duck, whole, 3-four lbs, 2-2½ hours 180
– Pork Roast, 4-eight lbs, 5-6 hours 180
– Pork Ribs, 4-6 hours, until meat pulls from bone
– Ham, contemporary, entire, 10-18 lbs, 8-12 hours, 170
– Pork shoulder for pulled pork, 4-eight lbs, 8-12 hours, 190
– Beef brisket, 5-6 lbs, 6-eight hours, 190
– Lamb or venison roast, 5-7 lbs, 5-6 hours, 160
– Sport, massive cuts, 7-9 lbs, 6-eight hours, 170
– Beef Ribs, 6-7 hours, 160
– Fish, entire, 8-10 lbs, 3-4 hours, 145
Unpack the brisket and let it drain within the sink for five minutes or so.Trim the fats so it’s one-quarter how to smoke a 3 lb brisket at least one-half inch thick. At this point you’ve the choice of leaving the brisket in its complete state or separating the flat and level earlier than it is seasoned and smoked.