So I've never really smoked a brisket before, its just the wife and I and what am I going to do with 10 or 12 lbs of beef if I do a whole one.
So the wifey is really proud of herself when she comes home from the supermarket with a beef brisket for me to smoke on the smoker.
All 1.98 lbs of it, neatly trimmed and darn near void of any fat layer to speak of. I love her so much for thinking of me anyway.
So most the 'rules' and guides for brisket I've read are taken with a grain of salt....
What i've done is to season both sides with salt, onion, garlic and fresh ground pepper. keeping it simple. beef is chillin' in the fridge with seasonings in one of those tupperware marinating trays that have all the ridges that lets the air or marinate circulate. I figure after lunch tommorow I will fire up the WSM and put this on the cooker.
Chart I saw shows about 1 1/2 to 2 hours / pound to get to 190 to 195 deg.
When I do turkey / chicken / pork I have been keeping a squirt bottle handy with some apple juice or cider, and squirt the meat whenever I check the temps. I'm thinking that apple juice isn't right for beef, and may fill my squirt bottle with some Sam Adams instead. (its what I've got handy).
thanks much guys. I know I'm not around much but this forum has been the best resource i've found for this endeavor.
I'll get some pics and let you know how it goes either way.