Pretty new to smoking so I'm still not sure of a few things. I'm smoking in and MES30. Looking at smoking a brisket flat, maybe 5#ish.
My MIL is notorious for cooking brisket when we go to her house. Always in the oven, always dry and taske like white I imagine a farmers boot might taste likeif it was roasted. She is a step-MIL, so I want to show her up a bit.
From what I've read, smoke at 225 until temp reached 160. Foil and bring up to 190, cooler from there. Suggestinons are saying 1.5 hours/pound. I was figuring that if I get up Friday morning and have it in my smoker by 7:30ish that I can smoke it all day. Figure that if I'm short on time for dinner I can finish in oven. If I'm long on time I can cooler it a bit longer. (contingency plan in place)
Even after looking around for a while on brisket stuff, my big questions are:
what are you mopping with or spritzing with? Should I be smoking fat up or down? Figured I would toss a pan under to catch potential AuJus.
If I do catch some, what is best method for preping that for use?
Have I given myself too much time? I figure have in by 7:30-8, eat dinner 6:00ish. I have read all about how time differs and use 1.5 hours as a guidline. But 10+ hours for 5#???
Any suggestions on a rub would be good, but I can usually come up with something creative.
Thanks in advance for any help