iwannasmoke - you're gonna be smokin. I definitely suggest using the Smoky Okie method. I cuts the mentioned 12 - 14 hr smoke down to approx 8 -9 hrs. It works and you will look like a smoking god when all is said and done. The flavor is amazing.
Keep water in the pan just to stabilize the air temp and protect from large spikes.
Size up your guest list... are they a "large" crowd or do they eat a little less. Alway figure a little extra on Q cuz people are pigs. You can freeze anything left over and reheat later.
Definitely you will want to rub the brisket the night before. If you use the Okie method then you will need a Super Sized container of black pepper.
The 3405gw is the smaller version of the 3405 series. The 3605 comes with more racks and is a larger unit.. or as refered to as the Big Block.
Good luck with your adventures. Remember to tune in to SMF and ask any question you may have... and take pics if you can and share your big party with us.
Keep Smokin
Keep water in the pan just to stabilize the air temp and protect from large spikes.
Size up your guest list... are they a "large" crowd or do they eat a little less. Alway figure a little extra on Q cuz people are pigs. You can freeze anything left over and reheat later.
Definitely you will want to rub the brisket the night before. If you use the Okie method then you will need a Super Sized container of black pepper.
The 3405gw is the smaller version of the 3405 series. The 3605 comes with more racks and is a larger unit.. or as refered to as the Big Block.
Good luck with your adventures. Remember to tune in to SMF and ask any question you may have... and take pics if you can and share your big party with us.
Keep Smokin