Matthew F.
New member
Hey guys and girls......I'm smoking my first 18 lb packer brisket on my 22" WSM this weekend. What makes this one special is not that it's my first one but because it's for my daughters first birthday party so, I kind of want it to be a decent product. Does anyone have any pointers on the cook including wrapping, resting and holding so that I can keep it moist and retain the smoke flavor. Lunch is at 3pm on Sunday so I need it ready to serve by then. I was thinking of putting it on around 6pm Saturday night over KBB and hickory.