I just purchased a prime brisket from Sam's and will be doing the cook on Saturday. I am new to Brisket but have had the 18" and 22" WSM for about 10 years. Before I start, I wanted to give a big shout out to Chris for taking the time to do the extremely detailed report on Camp Brisket. I've read it 3 times. I know that taking all those notes during the camp took up valuable time while you were there. All that extra work doesn't go unnoticed. Thanks Chris. I spent several hours (actually more than I care to admit) watching videos about trimming Briskets this past weekend. I've also been doing research on cook times, temps, wrapping etc. I have ordered butcher paper and a Victorinox boning knife to trim the Brisket. Also, bought a larger cutting board I've been needing for some time. So my questions are as follows:
1) I've got accustomed to not using water on my other cooks with ribs and butts. Should I use the water pan for Brisket?
2) Most articles I read said to the put the larger point end towards the fire. On a WSM there isn't a "fire end". Anything I need to know about this?
3) If I want to have a brisket dinner (exact time not really crucial in quarantine) what time should i put my average size packer brisket on? I'm sure, just like a butt, this can vary quite a bit but I want to be in the ballpark.
4) What is the consensus on misting/mopping? I never considered this necessary on butts but I know a brisket is much different.
5) Any other tips (or web videos or articles) you could give in general or specific to smoking brisket on the WSM?
6) Recommended sauce for the brisket? I know some don't do sauce but I'm sure my family will want some and I want one that will pair well with the beef.
Thanks in advance for all your help and stay safe,
John
1) I've got accustomed to not using water on my other cooks with ribs and butts. Should I use the water pan for Brisket?
2) Most articles I read said to the put the larger point end towards the fire. On a WSM there isn't a "fire end". Anything I need to know about this?
3) If I want to have a brisket dinner (exact time not really crucial in quarantine) what time should i put my average size packer brisket on? I'm sure, just like a butt, this can vary quite a bit but I want to be in the ballpark.
4) What is the consensus on misting/mopping? I never considered this necessary on butts but I know a brisket is much different.
5) Any other tips (or web videos or articles) you could give in general or specific to smoking brisket on the WSM?
6) Recommended sauce for the brisket? I know some don't do sauce but I'm sure my family will want some and I want one that will pair well with the beef.
Thanks in advance for all your help and stay safe,
John