This will be my 1st brisket. I have been doing a lot of reading on the dos and donts. Anyone else care to chime in and give some advice? Thanks in advance!
If you check the previous post and the wiki section you should be ready to go,
The one thing I would stress is a constant temp of 215º-225º
Remember briskets need a low and slow smoke to make them tender
Good Luck and remember the Qveiw
My only concern is how much salt is in your rub? To rub on Thurs and smoke on Sat if you have a lot of salt in the rub could be an issue - hope it is not cause it sure looks real good
Best of luck - Looking forward to the qview