I'm looking for that tender moist choppy piece of meat. Basically, I want to do it right.
What internal temp I'm I looking for?
How long per pound?
Do i inject it?
What do i mop it with?
What seasons for a rub...same as pork?
Morning! You can use most anything for a rub...but SPOG is simple and a good one too. SPOG is salt, pepper, onion and garlic powder.
Not really a time for you....IT is going to be what you shoot for. I foil mine around 165* and let it go to about 195* and then let it rest. Or you could do the toothpick test. Slide a toothpick in...and if it feels like a knife going thru warm butter...its ready.
You can inject....a lot of the members here do...and others do not. That is going to be a thing you will choose to suit your tastes. Same with Mopping. Try one with out and see what you think.....then try it with a mop.
Patience is going to be what you will need today.
Good luck and show q-views as you go!
Ok, this is what I've got so far:
This is what I started with. Had to cut a 13.5lb brisket in half (too big for my liking yet). So now it's around 7lb.
One day after seasoning with salt, pepper, onion, garlic and cumin. Oh, and mustard for "glue".