I am quickly finding out that I cant wait untill the weekend gets here so I can smoke away!!! Just got home from sams and got me 2 packers(both roughly 13 pounds each). My local grocerie stores only carry the basic select packers. Still taste good, but I wanted to go to the next level. CHOICE ANGUS BEEF!!! During lunch breaks at work I am constantly GOOGLING, and watching YouTube Videos further expanding my knowledge on the subject of Q. This one video I was watching is the recipe that I will be using for this first all night brisket. Rub that I am using is the Brisket Rub from Texas BBQ RUB.COM. I will put worchesterchire(spelling??) sauce on it so the rub can adhere to the brisket instead of using mustard this time. This will also be the first time i use the minion method for lighting. I used Kingsford Blue, and I will be smoking with Mesquite chunks, and some soaked oak chips. I will also be trying my hand at BE for the first time. Little nervous!!! I hate cutting into the meat until it is time to serve and eat. (Tips and tricks would be greatly appreciated). Also I am going to dry chamber smoke this brisket. Nothing in the water pan. I am going to try and keep a steady temperature of 225* for the entire smoke. I bought the Maverick digital themometer so hopefully I will be able to moniter it accurately from inside. I will be putting it on the smoker at 2:00 tomorrow morning. The outside temperature at that time will be about 45*. It is only suppose to get up to about 68* here tomorrow so hopefully this doesn't affect my cook to much. Think if the flat is done about 2:00pm tomorrow, I will seperate the two muscles and cube up my point at that time. What do you guys think. Anyone used that rub before?
