So here i am less than a week away before i need to start smoking 6 beef briskets. Plan on doing 3 at a time, Starting Thursday of next week (8/18), and slicing them thin for sandwiches. Any suggestions other than using a good rub, a good thermometer, and of course a good smoker. I will be using a char grill brand smoker with sb. Mesquite for flavor....
Any help or suggestions to get these all to turn out tender and delicious would be greatly appreciated.