Hi, I'm one of the newer members who is having a challange w/brisket. Have done two so far in my MBS 40, and could not - would not serve to anyone. I guess I am glutten for punishment as on Sunday, April 1st we are having our 1st home BBQ of the new year with approx. 14 of us.
Ofcourse, I would like to do a brisket in the smoker. If I follow very precise recipe directions, etc. should I be able to do a good brisket? Now I know no one has a crystal ball..but I would welcome your thoughts.
Could I finish a brisket Saturday eve and foil it and reheat to serve Sunday mid day. Thoughts on that also please.
Also any receipe items to go along w/the brisket would be appreciated. I know this is a lot to ask.
Thanks in advance.
San DIego, CA.