Wow........look at all the first time briskets being smoke this weekend
here's how i did mine
marianded it in zesty italian dressing.......put in it there friday......
Sat. mid morning.........took it out of the marinade.............WITHOUT washing it down.......put
jeffs rub on it.....wrapped it in plastic...put in fridge till bout 8:30.....took it out to get to room temp
started fire at 9:30.........ecb ready at 250 just before 10..........
put it on........i used hickory and apple, with cherry once in awhile, in tribute to Scott in KC...may he r.i.p.......i only know of him from his great posts on pizza........
bout 3 am it hit 170
wrapped it.......here i screwed up......i put it in the cooler......should of put it back on the smoker........or the oven if you want to get some shuteye.....till it hit 190 for slicing, or 200 for pulling...learned all that here.....thankx guys.........
so it finished up, once i take away the time i slipped up..........took till bout 1:30 or so.........in REAL time it was 3:15..........its wrapped in towels and blankets in the cooler.......waiting till supper rolls around
hope this helps.......like i said......this is MY first brisket also
Wd