Have about twenty smokes under my belt but trying brisket for the first time this weekend.
Got a 16lb angus packer from restaurant depot that I am dieing to get on there.
Planning on an overnight low and slow cook with no foiling. Shooting for a constant 225 temp.
The plan is to get it on at about 4pm on friday afternoon and shoot for serving at 1pm on saturday (I am ok with 3-4 hrs of rest time in the cooler).
Any advice for me would be greatly appreciated.
Got a 16lb angus packer from restaurant depot that I am dieing to get on there.
Planning on an overnight low and slow cook with no foiling. Shooting for a constant 225 temp.
The plan is to get it on at about 4pm on friday afternoon and shoot for serving at 1pm on saturday (I am ok with 3-4 hrs of rest time in the cooler).
Any advice for me would be greatly appreciated.