I plan on smoking brisket this Saturday. I have a packer, just under 10#, an plan on using the rub recipe posted by Waucedah. I have the 30" Masterbuilt electric smoker, not the one with the glass door, and plan on serving the brisket around 5:00-5:30 after resting for about 1.5 hours. So I plan on starting the smoker about 0300 and setting for 225. I will not be opening the smoker to mop the brisket, i will be filling the water pan with apple juice. I was thinking of setting the internal thermometer at about 180, then pulling the brisket and wrapping with foil until it gets to about 185, then pulling it. At that point i think i'll seperate the flat and point.
I also have a rack of st louis style ribs i am throwing in. this will be the only time i plan on opening the smoker….. any thoughts as to how far out i should put in the ribs. Ideally when i pull the brisket to rest, i would like to serve the ribs also (or close to that time).
I plan on using a mixture of apple wood and hickory chips.
this isn't the first brisket i have done, but by no means am i a pro. So looking for any thoughts or advise.
thasnks for your time,