Well, I've decided to try my hand at a brisket. I picked up a 12 lb full packer on lunch from Costco for $4.19 a lb! My plan is to rub with salt, pepper, garlic powder, and onion powder. I'm going to have to separate the flat and point because it's too long to fit into my MES30. If anyone has a video or something I could check out that might be helpful.
Only doing a bit of trimming on the fattier spots, but nothing crazy. Planning on smoking with 100% hickory pellets with the AMNPS also.
I'm planning on having this for dinner tomorrow and was thinking that getting it in the MES30 tomorrow morning would suffice. After additional reading, that plan has now changed to getting it on the smoker tonight closer to 9 pm instead. Dinner isn't set in stone, but something like 5pm would be nice. So with a start time of 9 pm tongith, I'm looking at something around a noon finish I expect (I know there's never a way to tell though)?
In regards to the point, after I separate, I plan on starting this piece about 5 hours later because it's thinner. Is that about right? Any other way I should do it? Oh and since I'm separating the 2, where should I primarily be concerned with putting the temp probe? The fattest part of the flat?
I'll be making Dutch's BB's along with a BBQ sauce that a fellow SMF member posted a couple days ago.
All advise in welcome everyone!