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
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