Planning on putting brisket on around midnight. Wasn't a lot of fat on this brisket. I would say I over trimmed it from normal 1/4 inch fat cap. Was going to inject with beef broth, but can't find the needle to my injector. Will add beef broth when I foil. Used a rib rub I had leftover from rib competition.
I'm smoking on weber smoker mountain 22.5. I've done quite a few ribs, one pulled pork and some chicken in this unit since getting it this spring. Everything has been done with dry water pan.
I'm trying to decide if I should add water for this smoke to the water pan. I plan on cooking at 240. I don't plan on spraying the brisket since I'm starting it late in the night. My concern is the small amount of fat. I should have taken a picture of the brisket trimmed before adding rub.
Let me hear any suggestions. I'm sure everything will turn out fine either way, but like hearing others opinions. Plan on resting in foil for 4 hours. It will have plenty of time to rest. I was actually thinking about trying hot and fast cook until I saw amount of fat.
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I'm smoking on weber smoker mountain 22.5. I've done quite a few ribs, one pulled pork and some chicken in this unit since getting it this spring. Everything has been done with dry water pan.
I'm trying to decide if I should add water for this smoke to the water pan. I plan on cooking at 240. I don't plan on spraying the brisket since I'm starting it late in the night. My concern is the small amount of fat. I should have taken a picture of the brisket trimmed before adding rub.
Let me hear any suggestions. I'm sure everything will turn out fine either way, but like hearing others opinions. Plan on resting in foil for 4 hours. It will have plenty of time to rest. I was actually thinking about trying hot and fast cook until I saw amount of fat.
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