I want to confirm a few things when I smoke around 10 days later for a a party.
I hope to smoke a 8-10 pound brisket using
jeffs rub. Last time I made it, it was very dry and wanted to reconfirm the process.
I remove some fat till near the meat and rub on yellow mustard followed with the dry rub. I then smoke it around 225-240 till internal temps reach 170 and then wrap with some liquid. and continue till internal temps of 205. Then wrap and rest for at least 30 mins.
A few questions I want to confirm. I want to ensure that it can be super juicy.
1: On jeffs website, it indicated that you can smoke while the brisket is in a pan to collect juices and make it juicier, is this correct or should I only put it in a pan when I wrap it.
2: Should I inject with some beef stock mixed with some rubs.
Any other recommendation to ensure its juicy when finished?