I finally took the plunge and decided to give a brisket a try after mastering (according to my wife and kids) pork butt and baby backs. I bought an 11.5 Select pounder at WalMart and applied the rub highlited in Chris Allingham's "Midnight Brisket and used 3 fist sized chunks of cherry and 3 of hickory.
The brisket went on at 8:30 last night and I attached my new DigiQ II for the first time. I planned to cook at 330* to an internal temp 200* and the DigiQ held it there throughout the night. For the first time I got a good night sleep on an overnight cook! I didn't have any apple juice for a baste but did have a small bottle of white zinfandel so we'll see how that does. This was sprayed on after 9 hours on the WSM. I plan to spray the zinfandel again 4.5 hours later.
It's now 9:00AM and the brisket's at 180* and the DigiQ continues to work its magic.
Stay tuned for the final results!
The brisket went on at 8:30 last night and I attached my new DigiQ II for the first time. I planned to cook at 330* to an internal temp 200* and the DigiQ held it there throughout the night. For the first time I got a good night sleep on an overnight cook! I didn't have any apple juice for a baste but did have a small bottle of white zinfandel so we'll see how that does. This was sprayed on after 9 hours on the WSM. I plan to spray the zinfandel again 4.5 hours later.
It's now 9:00AM and the brisket's at 180* and the DigiQ continues to work its magic.
Stay tuned for the final results!