I finally have the time to get that brisket smoked I have in the freezer. I have read this thread: http://www.smokingmeatforums.com/t/151303/first-time-smoking-a-brisket, a lot of good information. I have done a flat on my Weber kettle but this is a 13.8 lb. packer that I will be doing in my WSM. I want to have this ready by Saturday evening in the 5 to 7 pm time frame. My plan is to rub it down before I head to work, 6:30 am. Get the meat on the smoker around 7pm Friday at 225. I figure around 23 hour cook and rest time. I've done some long smokes, 14+ hours, with the butts I've done this year, but nothing overnight. I have a Maverick I plan on setting the temperature alarms at 200 and 250 while I'm (trying to) sleeping. Any heads up situations I should be on the look out for?
Using dry rub, no marinade.
Mesquite wood chunks
Drip pan on lower rack
Foil around 170 IT
Remove around 190 (check tenderness)
Rest 2 hours
Slice and celebrate or cry.:-)
Should I be concerned about not moping over night, is it even needed?
Also, rib request (wife) for Sunday, busy weekend for the WSM. ( I think I've smoked something every weekend since I've got it in May) Never thought I would use it so much.....