I finally have the time to get that brisket smoked I have in the freezer. I have read this thread: http://www.smokingmeatforums.com/t/151303/first-time-smoking-a-brisket, a lot of good information. I have done a flat on my Weber kettle but this is a 13.8 lb. packer that I will be doing in my WSM. I want to have this ready by Saturday evening in the 5 to 7 pm time frame. My plan is to rub it down before I head to work, 6:30 am. Get the meat on the smoker around 7pm Friday at 225. I figure around 23 hour cook and rest time. I've done some long smokes, 14+ hours, with the butts I've done this year, but nothing overnight. I have a Maverick I plan on setting the temperature alarms at 200 and 250 while I'm (trying to) sleeping. Any heads up situations I should be on the look out for?
Using dry rub, no marinade.
Mop
Lump charcoal
Mesquite wood chunks
Drip pan on lower rack
Foil around 170 IT
Remove around 190 (check tenderness)
Rest 2 hours
Slice and celebrate or cry.:-)
Should I be concerned about not moping over night, is it even needed?
Thanks
Also, rib request (wife) for Sunday, busy weekend for the WSM. ( I think I've smoked something every weekend since I've got it in May) Never thought I would use it so much.....
Using dry rub, no marinade.
Mop
Lump charcoal
Mesquite wood chunks
Drip pan on lower rack
Foil around 170 IT
Remove around 190 (check tenderness)
Rest 2 hours
Slice and celebrate or cry.:-)
Should I be concerned about not moping over night, is it even needed?
Thanks
Also, rib request (wife) for Sunday, busy weekend for the WSM. ( I think I've smoked something every weekend since I've got it in May) Never thought I would use it so much.....