Monitor rainfall. Don't water the lawn if rains are expected soon. Keep track of rainfall for the week. Don't apply more water to the lawn than what is absolutely necessary. The guide of about 1 of water per week is only a guide. If your lawn doesn't get that 1 of water, it's not going to die.
Youâll want to check the internal temp after 5 hours. It should be in the 160 to 170 range. At this temp, you want to pull the brisket off the smoker and place in an aluminum pan and add Â¼â of liquid (beef stock, apple juice, etc.) to the aluminum pan and APPLY MORE DRY RUB, then cover with aluminum foil.
Q: Sir, Do you have a best guess on how long a 8-10 lbs brisket at 200-225 will take to get done. I was thinking about 1 hour per pound. Is this close. thank you! A: You can usually figure about 1.5 hours per pound at 225 degrees for brisket, pork shoulder and other larger pieces of meat.Several things can affect this time such as wind, temperature and how often you open the door of the smoker.: You can usually figure about 1.5 hours per pound at 225 degrees for brisket, pork shoulder and other larger pieces of meat. Several things can affect this time such as wind, temperature and how often you open the door of the smoker.