Will be doing my first overnight brisket (almost 11lb) on my OKJ Longhorn. I've done two small briskets but never a full packer. First one turned out great, bragged about it, had some people over for a second one, turned out dry lol. That was on my crappy water smoker. Now that I have this new smoker, time to redeem myself.
I'm looking to really branch out and try new things on this smoke. I'm already planning on doing my first set of burnt ends, first overnighter (gonna start around 3am), I want to round it out with one more "first".
I'd really like to incorporate whiskey into some sort of injection or rub. I found some stuff on the search bar but didn't really see any "how to", just "I do use it", and mostly on pork or chicken.