I'm going to try my first brisket. It is an 8 lb flat. Rubbed it with Jeff's Rub earlier in the day. Put in on the MES, 225 deg at 1:00 AM. Put a pan with onion, mushroom and apple underneath to catch the juices.
I'm a little nervous after last week's pork butt didn't turn out quite like I wanted. If anybody has suggestions, they will be more than welcome. Should I mop with apple juice periodically?
Any side items, etc that are a "must have" with brisket?
I'll post pictures here tomorrow or Monday.
Thanks everyone.
JD
I'm a little nervous after last week's pork butt didn't turn out quite like I wanted. If anybody has suggestions, they will be more than welcome. Should I mop with apple juice periodically?
Any side items, etc that are a "must have" with brisket?
I'll post pictures here tomorrow or Monday.
Thanks everyone.
JD