Started my first brisket today...
My plan is to keep the smoker at 250 degrees, using only Oak (first time trying oak as well), will be wrapping it in foil once the outside looks nice
Seasoned over night with salt and pepper, garlic & onion, and a little bit of paparika
Here are some pictures of the progress:
Letting the meat come to room temp..
Brushed the meat side with some olive oil right before putting it onto the smoker
Trying fat side up!
its a MIRACLE!! all the thermo's are aligned some how..... WTFFFFFFFFFFFFF