Hello all and Merry Christmas!
I have a 6lb flat cut brisket I will throw in a MES elec smoker tomorrow (xmas eve day). I have a few questions as I never did a brisket!
1. Do I trim the fat first?
2. Should I add rub tonight and let it sit wrapped in the fridge overnight?
3. What type of chips would be best, I have almost any flavor available!
4. Any good methods once in the smoker?? Things like the 2-2-3 method for wibs?
ONE IMPORTANT THING! It appears my MES does not like to give me a good smoke at low temps. I really only get good smoke at a temp around 220 or so. I want to go low and slow with this slab of beef goodness!!!!!!
THIS IS A IMPORTANT SMOKE FOR ME!!! I am buttering up Santa with some smoked brisket and a good bottle of Belgium Beer!!
I want the fat man to hook me up good this year!
THANK YOU IN ADVANCE!