Well, I still don't really feel like I know what I'm doing. But with a successful rib and chicken cook under my belt I tried a brisket today. I picked the smallest cryopack at Costco - a little over 7lbs. I figured that weight wouldn't an overnighter, and would be easier to handle.
After trimming the fat, I used a generic rub and tried a bit of injecting (mixture of apple juice, apple cider vinegar, garlic powder). Onto the smoker it went at 10:30am, fat side up, at 220-240 (lid temps) for about 5 hours. I had a foil pan on the first grate and used a filled water pan.
At 5 hours, I checked the temp and got about 160-165 throughout. I double foiled, flipped fat side down and added about 1/2 cup of the injection liquid with added pan drippings. Back it went for another 2 hours at 250 (lid temp). I had meat temps of about 195-200. I let rest for about 1 hour before slicing.
See a picture here
It turned out pretty good. However, I would say it could have been a bit more tender and have a bit more smoke. Perhaps it should have cooked a tad bit longer. Next time I will probably skip the foiling. Thanks for listening.
After trimming the fat, I used a generic rub and tried a bit of injecting (mixture of apple juice, apple cider vinegar, garlic powder). Onto the smoker it went at 10:30am, fat side up, at 220-240 (lid temps) for about 5 hours. I had a foil pan on the first grate and used a filled water pan.
At 5 hours, I checked the temp and got about 160-165 throughout. I double foiled, flipped fat side down and added about 1/2 cup of the injection liquid with added pan drippings. Back it went for another 2 hours at 250 (lid temp). I had meat temps of about 195-200. I let rest for about 1 hour before slicing.
See a picture here
It turned out pretty good. However, I would say it could have been a bit more tender and have a bit more smoke. Perhaps it should have cooked a tad bit longer. Next time I will probably skip the foiling. Thanks for listening.