So just getting started, I'll be updating you along the way. Fourth time smoking, second brisket. This one is 15.5 lbs pre trim, I may have taken off a pound-ish in fat.
Started with a dry rub this afternoon around 2pm. Dry rub consists of the ingredients pictures plus sugar. Back in the fridge with no Saran wrap (this was an oversight that I hope doesn't turn into a big mistake). Pulled it out at 10pm and plugged in my two thermometers, both reading 39°. Got the smoker started and warm, slapped the meat on the grill at 10:45 Eastern Time. Had warmed up a whopping 2 degrees in the 45 minutes it was left out, so I don't think there's anything to the "let your brisket warm up a bit before putting it on the grill" line I've heard people argue both sides.
Coming up on an hour and I'm going to begin my hourly misting of apple juice at 11:45-midnight ish.
Time is currently 11:35PM and outside temps are 42° and 90% humidity ("feels like" 38° according to my phone). Probe temps are 99°, 81°, and 86°.
Started with a dry rub this afternoon around 2pm. Dry rub consists of the ingredients pictures plus sugar. Back in the fridge with no Saran wrap (this was an oversight that I hope doesn't turn into a big mistake). Pulled it out at 10pm and plugged in my two thermometers, both reading 39°. Got the smoker started and warm, slapped the meat on the grill at 10:45 Eastern Time. Had warmed up a whopping 2 degrees in the 45 minutes it was left out, so I don't think there's anything to the "let your brisket warm up a bit before putting it on the grill" line I've heard people argue both sides.
Coming up on an hour and I'm going to begin my hourly misting of apple juice at 11:45-midnight ish.
Time is currently 11:35PM and outside temps are 42° and 90% humidity ("feels like" 38° according to my phone). Probe temps are 99°, 81°, and 86°.
