okay this is my second attempt at a brisket..tried one last year...and well...it didnt turn out real well lets leave it at that..:)
My question is..what is the best type of wood to use? I have maple, cherry, and Hickory...out of those..what would you use?
I am going to be doing this on a propain smoker...I KNOW..I said the naughty word...sorry
the biggest brisket i could find was like 6 lbs...and its a "flat"
I have seen on here where guys talk about "packers"...I asked the butcher at the store...and he had no clue what a "packer" was..so I think I am going to look for a different place to buy my meat..lol
I added the rub to it...and it is sitting at room temp...getting the smoker ready. I would like to do this, so where it is done about 10 am tomorrow morning...when should I start it, and like i said..what wood?
Also for a spray/mop...I got some apple juice...should i just add some rub to that?
Or is there a better thing to use?
Sorry for all the questions...but I don't know the answers darn it..lol
Thanks for any advice...and I will attemp to take Q-view
My question is..what is the best type of wood to use? I have maple, cherry, and Hickory...out of those..what would you use?
I am going to be doing this on a propain smoker...I KNOW..I said the naughty word...sorry
the biggest brisket i could find was like 6 lbs...and its a "flat"
I have seen on here where guys talk about "packers"...I asked the butcher at the store...and he had no clue what a "packer" was..so I think I am going to look for a different place to buy my meat..lol
I added the rub to it...and it is sitting at room temp...getting the smoker ready. I would like to do this, so where it is done about 10 am tomorrow morning...when should I start it, and like i said..what wood?
Also for a spray/mop...I got some apple juice...should i just add some rub to that?
Or is there a better thing to use?
Sorry for all the questions...but I don't know the answers darn it..lol
Thanks for any advice...and I will attemp to take Q-view