Evening everyone. This is my first thread, other than roll call so hope I'm getting this started right.
I currently have a Prime packer brisket(from Sams) rubbed down and sitting in the fridge. I trimmed(a good amount on top and left 1/4 fat on the bottom/flat. I then patted her dry and dashed some Meat Church Holy Cow on it for overnight.
I will be waking early to heat up a little charcoal/wood in my CGSP then throw her in. I have no mods other than an IQ110 I attached to the inlet vent and love.
I have smoked only about 4 briskets and want to pay a little more attention this time. Not that I didn't in the past but just want to hit the details i may have forgotten in previous times. Other than the temp control fan, I have a Maverick wireless thermometer set to watch over IT and Grill temp. I haven't used a water pan in this grill but plan to this time, placing it right by the opening to the FB and will have a drip pan with a half onion with minced garlic, butter and a beef bouillon cube I saw on a recent thread.
I of course plan to keep it around 225 until IT of about 160 then decide whether to wrap or not to the 190-200 range then will wrap, towel and throw in cooler to rest for a couple hours before serving.
If anything I'm missing, please let me know and I included a couple pics of cut fat, meat after trimming then after rub was put on.
Wish me luck!
I currently have a Prime packer brisket(from Sams) rubbed down and sitting in the fridge. I trimmed(a good amount on top and left 1/4 fat on the bottom/flat. I then patted her dry and dashed some Meat Church Holy Cow on it for overnight.
I will be waking early to heat up a little charcoal/wood in my CGSP then throw her in. I have no mods other than an IQ110 I attached to the inlet vent and love.
I have smoked only about 4 briskets and want to pay a little more attention this time. Not that I didn't in the past but just want to hit the details i may have forgotten in previous times. Other than the temp control fan, I have a Maverick wireless thermometer set to watch over IT and Grill temp. I haven't used a water pan in this grill but plan to this time, placing it right by the opening to the FB and will have a drip pan with a half onion with minced garlic, butter and a beef bouillon cube I saw on a recent thread.
I of course plan to keep it around 225 until IT of about 160 then decide whether to wrap or not to the 190-200 range then will wrap, towel and throw in cooler to rest for a couple hours before serving.
If anything I'm missing, please let me know and I included a couple pics of cut fat, meat after trimming then after rub was put on.
Wish me luck!