Well... just got done prepping for my 2nd smoke ever. Last weekend I did 3 slabs of ribs in Apple wood (I have a MGS 30). Turned out great.
Time for the brisket attempt....
Ordered Jeff's rub recipie today, and I'm onto the brisket tonight.
7lbs. USDA Choice from Costco
Cross hatch cut on the fat cap side
slathered in mustard, with a nice application of Jeff's rub (on both sides)
In the fridge waiting for tomorrow morning's 5am start. Hoping to have it done in the late afternoon.
Do you guys like smoking direct on a rack, or should I put it on a cookie sheet to catch the juices? (or maybe direct on a rack, with the pan one grate down to catch the drippings)
Does it need a apple juice (or any other) spray every few hours?
How about flipping?
Planning on 225 for 10~12hrs... is that about right?
Thanks for any advice!