So after only a couple months of smoking I decided to invite some of our friends over for dinner. My big mouth said "I'll do a brisket!". So here I am, 10:30 at night, the house is quiet, wife and baby are in bed, dog is snoring next to me, and I'm babysitting my smoker. To be honest, I can't think of a better way to spend a Saturday night. It's 52° outside right now. Smoker is eating charcoal like crazy. I have to be honest, I'm very very nervous. The only way I know i'm doing right is by the comments from y'all. I couldn't even eat dinner because my nerves are killing me!
So, its a 13.6lb brisket courtesy of Ellengee Market in Chicago. I estimate a cook time of about 22 hours with 2 hours of rest. I did a straight beef broth injection. I used a light rub that is mainly salt and pepper with some added spices. Nothing crazy. Just a light dusting. I really wanted to get a beef flavor out of it. I did not trim anything at all. I did score the fat cap and am cooking fat side down. I have a pan on top of the tuning plates to catch the goodies. I have 80lbs of charcoal, 2 small bags of kingsford hickory briquetttes. (Free at Lowe's with purchase of charcoal) and a bag of hickory chunks. Qview to follow.