Well this summer has flown by and I haven't gotten a chance to smoke anything good for a long time. Having a little party this Saturday and decided it was about time I tried a brisket on my Lil Tex Traeger Elite. This is the first time doing a brisket so I had a few questions or wondered if anyone had any better suggestions for me. I have been searching and searching this site and have already gotten most of my questions answered.
I will be doing a 12-14lb brisket. I plan on cooking it low and slow around 200-220 degrees. Not sure on the wood to use. Probably mesquite or hickory. Might mix in some apple as well. Since this is my first brisket I was going to do a very simple dry rub. Probably 50/50 kosher salt and course black pepper.
So from a suggestion of a friend I plan to cook the brisket to an internal temp of 170. Then I will foil it with liquid and put it back on the smoker. He uses an au jus mix. Not sure if I need to really do this??? But if I have the time I might.
Then once I get an internal temp of 190 I'm going to wrap it in foil/towels and let rest in a cooler for a couple hours. I'm hoping that it will turn out good and moist.
I think my biggest question has to do with the Maverick ET-73 thermometer I got and have never used. How do I place the thermometer probe? Do I put in through the side to the thickest part of the brisket or through the top? With the other probe can I place it on the grate right next to brisket for a good chamber reading?
I would love to hear any other suggestions if you have them. I will try to make a post on my first experience with some Q view.