I have been smoking nearly every other week or more since the spring. I have a MES 30 digital w amnps. I have held off on Brisket just as its always been 7.99 a pound or higher locally. I went to BJ's (similar to Sams club) had a 4.92 lb beef brisket flat for $22.58 so here we go.
I am using Jeff's rub and a molasses base. I did put a toothpick in to note the direction of the grain. I trimmed the fat cap aggressively and removed 10 ounces of fat. I crisscross cut the remaining cap. I have it resting for 12 hours in the fridge covered in a tray.
I plan on getting up at 5:30 to start the smoker. Plan on using a temperature of 235 & using Pecan pellets. I have traditionally not used the water pan but I am leaning towards using it for the first time. Does this affect the AMNPS at all? I was also going to spritz with apple cider vinegar anytime i open the smoker up.
I was also going to render the beef fat in a tray beneath the brisket with a little water. What are some common uses for the brisket fat cap?