Afternoon all from sunny England. I will be smoking my second smoke tomorrow in my 47cm (18.5") WSM.
Currently planning to do a Brisket, Potatoes, Sweet Potatoes and Eggs.
Would like to say a huge thanks to timberjet who was a massive help on my first smoke and has really opened my eyes to what is possible (hence trying eggs this time!) :)
Rub made - Currently testing out the one by Billbo here: http://www.smokingmeatforums.com/t/77564/billbos-world-famous-dry-rub-bbq-sauce-recipes
Cheating with the sauce this time - want to try out the JD one. Put on at the start, or save until basting time? Or not put on at all?!
Brisket bottom - gorgeous definition on the meat lines running through it. It weights 1.574 kg (3.6lb) and cost £11.
Brisket top with the fat scored roughly.
... and wrapped ready for tomorrow morning.
Meat will rest in the fridge overnight now for a good 18-20 hours. Next update will be starting up the smoker tomorrow morning. Any advice is welcome, and I hope you stay subbed for the journey!