So I am smoking my first brisket on my offset smoker tomorrow. Please offer any suggestions on my plan. THANK YOU IN ADVANCE.
1. I have an "all purpose" spice (cayenne, chili, garlic, onion, black pepper, cumin) mixture I use for almost all of my meats. I will add a little brown sugar & cinnamon to it also.
2. I will smoke with either peach or mulberry for the first hour/hour & half & then continue to feed the smoker with hardwood charcoal keeping the temp at 225-250 until the brisket internal temp reaches 180.
3. Take brisket out, wrap in foil & towel, & set in cooler for another couple hours.
The reason I will only "smoke" for the first hour/hour & half is because when I have done ribs or chicken & smoke for longer than that, the meat came out WAY too smokey flavored.
If I am missing something or need to add PLEASE PLEASE let me know.