I've had my Weber Smoke Mountain smoker for just over a year. I've done okay with Pork. - Chicken - well, not so much, still working out the kinks in that one! (that's a thread for another time!)
I'm excited that I am finally smoking my first brisket tomorrow. I've been wanting to do one for a while, but the only ones I've seen have been $45 - $60 bucks at Wally World and their club brother across the parking lot. Seems kinda pricey.....(maybe I'm just cheap!)
To my surprise, they had some smaller ones last weekend and I picked up a 5lb Brisket Flat for $23. Still not a great deal but....
I've spent the past couple of days reading through the forums here and watching a few youtube videos and I'm still not totally confident I'm going to nail this but I'm gonna give it a shot. It's also going to be about 70 degrees-pretty happy about that! (I did several smokes over the winter in below freezing temps and it sucked!)
A couple of questions -
I planned on smoking at 225. For a 5 lb brisket I'm hoping for about an 8-10 smoke to get it to an internal temp of 205 (ish). Does that sound about right?
Looking for a good rub recipe. I have a decent one that I've tweaked for pork but I kinda think it will be too sweet for the beef.
Also, to foil or not to foil. I saw a youtube video where this British BBQ guy smoked the brisket for 2 hours then put it in a foil pan with some beer - said you could use cola too. then covered it with foil for the rest of the time. Any thoughts on this - or is this just a British thing! :) (no offense to any Brits who might be reading this!)
Finally - Woods -
I use apple for like everything! Anytime I've used anything else I get complaints from the family that it's too smokey tasting.
I have few handfuls of hickory chips, some chunks of apple, and a new bag of Mesquite that I was saving for my next Chicken endeavor.
What say you on this topic????
Thanks in advance for your suggestions!