Some of you may recall that I got a MES last week and promptly threw a pork shoulder on the thing and was amazed by how easy it was to make some astounding pork. No time to celebrate that victory because I picked up a 5lb brisket at the local store yesterday and I'm ready to take on round two!
So, anything different I need to know here?
I was planning to rub it with yellow mustard & a store-bought dry rub (after I use this stuff up I plan to start experimenting with my own) then wrap it in saran wrap (until tomorrow morning or possibly Wed morning) just like I did the shoulder. Is it okay to use the same yellow mustard & rub or should I be doing something different? I think I read some just wetted the surface with water or oil before rubbing but I think I saw others say this was alright so I was hoping to keep the variables down from the pork just to get a feel & learn how I wanted to differ things moving forward. What about temperature? Is the 225deg I did w/the pork still the way to go or should I do a lower temp for beef brisket? I'll probably try to decrease the amount of wood chips this time as I read someone say that a couple of TBSP of chips in the MES every 30min produced about the perfect amount of smoke. I will likely do this for the first 3hrs or so and then stop the chips and just heat it until cooked. I may even wrap it in foil after the smoke phase to help keep some of the juice where it belongs. Then I'll let it rest maybe an hour or so before slicing it up and enjoying. My flat is pretty small and as a result I'm not sure I want to mess with cutting off the tip and doing burnt ends but I kind of want to since I toyed with the idea of doing burn ends with the pork. If I decide to do that do I just pull it at around 180deg and cut off the point to dice up into 1" squares toss in rub and then return it all until the flat hits 200deg and the ends are nice and darkened to my liking? Does that sound about right?
Start with the prep first since I hope to do that right now and then I can make the rest of the decisions over the next 12-24hrs depending on when I decide to start smoking.
Thanks for the help!