Originally Posted by Pork off
I am going to try my first brisket soon and have a few questions. I read tons of posts and everyone has so many different techniques that it is hard to determine what is correct. I have an 18.5 WSM and will be using Kingsford blue. There probably is no right or wrong way, but a known good plan would be great.
1. Water pan or no water pan?
2. Inject or not?
3. Foil or not?
4. Just salt and pepper or a rub containing brown sugar?
5. Minion or snake method for the long cook?
6. Wood type. Is oak good?
These questions are probably answered in other forums, but I don't have time to read 19,000 posts and compile the most popular answers. Thanks for all of the info on this site....its very helpful!
You will get a bunch of answers here...you are right that there is not really a wrong way.
Hopefully this helps, but is just my opinion.
1- Water Pan or No Water Pan?: I like a water pan as it helps hold the heat and recover quicker when you open up to SOP/MOP or check on your brisket
2- Inject or Not?: I like to inject my Brisket, I us a solution of beef broth, beer, and some apple cider vinegar.
3- Foil or Not?: I like to foil at the stall (typically 150-160IT) I think the meat cooks more even and if you want some bark, open the foil at the end and pull the point, increase your heat or toss it on a mesh sheet or pan over high heat. To me the most important part of smoking a Brisket is when you pull it, I recommend wrapping your Brisket in foil and 1-2 beach towels, throw it in a cooler for 2 hours. The meat will really finish nice and tender. A lot of people skip this because they are in a hurry and want to eat.
4- Just salt and pepper or a rub containing brown sugar?: My personal preference is a rub (I actually make a low salt rub), not just the brown sugar is important, but the pepper, paprika, onion powder, garlic powder, chili powder, etc help create a tasty crust.
5- Minion or Snake Method: Both work well, it really depends on space. I do both, but typically minion on my stick burner.
6- Wood Type: Oak is good, I like a blend of Pecan, apple, and Hickory.
Hope this helps!
Good Luck and Smoke ON!