Have smoked 1 small 1 1/2lb flat brisket from Kroger and it turned out good, have watched enough videos and read stuff on here that I'm ready to try the big boy. Got this prime brisket from cosco 3.29lb its 17.20lbs was 58 bucks after tax.
Going to run down my plan of attack and if anyone has suggestions or if I should do anything differently please share your knowledge! Since it's so big and we don't have a big crew to eat it like we normally would I'm going to cut in half smoke the point and freeze the flat. Trying to eat Sunday afternoon around 4 or 5pm so I was planning on firing up my offset around 2am it take a good 45 mins to get it up to temp, and put the brisket on no later than 3 am. Going to smoke with hickory and cherry wood at 250 deg. When ever it hits 160 deg I plan to wrap it in foil and finish it on the oven in the house.
So if that plan sounds good let me know or if you think I should allow for more time please also let me know. Any advice is appreciated. Also I have an ink bird 4 probe thermometer so I can set an alarm for the pit temp incase I doze off while smoking it in the early morning hours.
Going with SPG for my rub, was thinking of injecting with beef broth? Yes or no? Thanks in advance for any advice anyone gives!
Going to run down my plan of attack and if anyone has suggestions or if I should do anything differently please share your knowledge! Since it's so big and we don't have a big crew to eat it like we normally would I'm going to cut in half smoke the point and freeze the flat. Trying to eat Sunday afternoon around 4 or 5pm so I was planning on firing up my offset around 2am it take a good 45 mins to get it up to temp, and put the brisket on no later than 3 am. Going to smoke with hickory and cherry wood at 250 deg. When ever it hits 160 deg I plan to wrap it in foil and finish it on the oven in the house.
So if that plan sounds good let me know or if you think I should allow for more time please also let me know. Any advice is appreciated. Also I have an ink bird 4 probe thermometer so I can set an alarm for the pit temp incase I doze off while smoking it in the early morning hours.
Going with SPG for my rub, was thinking of injecting with beef broth? Yes or no? Thanks in advance for any advice anyone gives!