So you smoke it in the pan the entire time, and what do you use for the mop? Apple juice? I really am a noob with brisket.
I'll have plenty of time, and its just for me and wife. I'll probably get it going while I'm out working in the yard. I feel dirty bringing foil anywhere close to my smoker, and I've seen people suggest getting some cheap bacon for the top to add some fat if the cut is very lean. I'm going to swing by today to see what the selection looks like.
Do you guys brine the brisket the night before, or just rub it and smoke it?
I'll have plenty of time, and its just for me and wife. I'll probably get it going while I'm out working in the yard. I feel dirty bringing foil anywhere close to my smoker, and I've seen people suggest getting some cheap bacon for the top to add some fat if the cut is very lean. I'm going to swing by today to see what the selection looks like.
Do you guys brine the brisket the night before, or just rub it and smoke it?
I'll have plenty of time, and its just for me and wife. I'll probably get it going while I'm out working in the yard. I feel dirty bringing foil anywhere close to my smoker, and I've seen people suggest getting some cheap bacon for the top to add some fat if the cut is very lean. I'm going to swing by today to see what the selection looks like.
Do you guys brine the brisket the night before, or just rub it and smoke it?
Smoking my first pork butt tomorrow. Suggestions?
Not sure what type of wood you're planning on using, but I like a combo of hickory and oak.