I've been scouring this forum ever since I got my brand new SmokeVault 24" for Christmas from my wife and it has been wonderfully informative, but I will say that I feel like I've gotten past my information gathering phase and wanting to get some feedback on my plans from someone who actually knows better!
So for the technical end, I have a 8 lb (7.93) brisket I'm getting ready to smoke for NYE. Yesterday I ran through my seasoning process and did a half load of wood for 2 hours around 225 if I could help it. I didn't use any oil on the inside like I've read because I figured the owner's manual might give me the best preperation (hopefully that's right!).
I'm still working out the kinks of maintaining temperature, and I have a Maverick dual probe in the mail so help with IT and cabinet temp. I figure with this size brisket I'll need to smoke around 9.5-10 hours with a temp around 230-240. What are your thoughts?
Next up would be using the rub. I have a container of Rudy's Rub from Rudy's BBQ in TX/CO, and I have a feeling some simple salt pepper and cayenne might be best but I'm worried that I might not develop the flavor I'm looking for with my first smoke.
Also, I'm worried about recovery temps as the day is supposed to be around 35-40 degrees here in PA so any tips for that? I've seen the water/sand debate but my Home Depot only sold 50lb. bags of washed sand and I don't know if I'll be able to get anything smaller before Wednesday.
I guess just any tips you can give me for trimming the meat before smoke of fat, help with maintaining consistant temps in the SmokeVault, or the argument of what to do once you hit The Stall for wrapping in foil or start mopping? (I was thinking about wrapping since I don't want to lose all my temp on a cold day by opening the smoker a bunch to mop.
So many questions! Thanks for reading at least you guys, I think I made my first post worthwhile lol....