Got "instructed" to bring something to a family function on Friday evening. Since I don't have time to cook it on Thursday or Friday, I chose a brisket of 11.5 pounds. I paid $1.36 per pound for it, down from $1.57 about 3 weeks ago????????.....I am serious!!!........Rested it for about 1 hour at room temp, trimmed some fat, cut it in 1/2 to fit in the MES rubbed w/ Arthur Bryants, Johnnys, Salt, Brown sugar & Montreal Steak seasoning. I have never used the Montreal on brisket, but love it on steak so who knows?......Then into the hickory smoke bath for a while. I am planning on foiling it at about 165* until it hits about 195* then pulling it off & resting in a cooler with towels for a couple hours. I am thinking it will be ready to pull from the smoker Thursday morning about 10am - 1pm. which would give it about 11-15 hours in the smoker. When it cools down enough to handle, Should I then keep it tightly wrapped in the fridge in foil, then slowly re-warm on Friday? OH.....I almost forgot, I also have a pan of Bush's baked beans in the bottom of the smoker catching all the drippings from the brisket!......Did not have time for Dutch's, but soon!
