Tomorrow night I am embarking on my first brisket smoke. Since purchasing my MES 30" in May, I have smoked pork butt, ribs and wings with good success. Today I purchased a 13.9lb brisket. I trimmed the fat to approximately 1/8-1/4". I think this brought the weight down to around 11-12lbs. Then I applied rub around 6pm.
My goal is to serve the brisket around 3-4pm on Thursday. By my estimations, I am expecting this smoke to take 18-24 hours. So my plan is to put the brisket on around 5pm tomorrow at 225 degrees. Keep it on the smoker until 1am. At 1am, I am going to foil the brisket. Then I'm going to unfoil it around 8-9am and put it in a tinfoil pan to finish. Does this sound like a reasonable plan?
Two other questions:
- Should I be mopping the brisket at all?
- Can I do some ribs on the bottom racks in the morning while the brisket is finishing in the pan on the top rack?
Thank you for suggestions.