- Oct 12, 2015
- 94
- 15
After a few failed attempts I come to ask my fine friends here at smf for help. I stopped at sams today looking for a whole brisket but all they had were flats so I bought a 9lber. My plan is to go 50/50 salt pepper rub. I'm not gonna trim at all as I feel I tend to overtrim and start my problems early. I want to keep the wsm at @225-240. I plan on putting fat side down no water in pan and pecan wood for the smoke. Main questions, should I rub a day early and put in fridge and when should I start it for eating Sunday 6 7 ish. Do I need to start Saturday night or Sunday am. It's just for me and the gf so if it gets done early it can wait a cpl hrs in a cooler. Suggestions are welcome and thanks guys, or gals