Tried a brisket on the grill once was tough. Thought it was overdone but after being enlightened by all you veterans here realized it was undercooked. Tonight will be my first smoked brisket and doing an overnight with her, actually twins for my first smoke!!! Picked up 2 10.5-11lb briskets at Sams Club. Last night prepared a rub of Paprika, Onion and Garlic powder, dash or two of seasoned salt and some black pepper along with some yellow mustard. Put it on placed both briskets in a large aluminum roasting pan and covered with foil and placed in refridge. Tonight about 7 the smoker will be fired up about 7 and the girls should be on the grates by 7:30. Plan on using charcoal with some Pecan Wood and a handful of soaked Hickory chips. Figue I will let it go until 11 and then spray them with Apple juice and flip them. Plan on trying to keep the temp between 225 and 250. Modifed my ECB with all the suggested mods except the top vent. Will be using sand covered with foil in the water pan. Hoping they will hit temp of 185 to 190 by 9:30 tomorrow morning. Then they will be double wrapped in foil and placed in the cooler until slicing time at 2PM.
My only concern will be the brisket i place on the bottom rack overcooking. Momma has mkade me some fudge and a coconut pie and got me a 6pack of coke and said she will get up at least once during the night to be sure I have not fallen sound asleep on my watch and let the temps dip to low. Any and all suggestions or critique are welcome
My only concern will be the brisket i place on the bottom rack overcooking. Momma has mkade me some fudge and a coconut pie and got me a 6pack of coke and said she will get up at least once during the night to be sure I have not fallen sound asleep on my watch and let the temps dip to low. Any and all suggestions or critique are welcome
