Originally Posted by Iroqois
This will be my 1st attempt at a brisket on the smoker and it is for a very good cause....to celebrate Veterans Day, therfore; I am looking to the BBQ Veterans for some help. I picked up a descent 8lb Flat today and while I prefer Apple and Hickory for my Butts, Ribs and Chicken, I don't know what to use for the brisket (Pecan, Mesquite, Oak). I am also looking for guidance on whether to Rub/Inject or do both. If an injection is preferred, I could use some recipes as I am only used to injecting my deep fried turkeys.
Many thanks toyou all and I look forward to sharing my experience along the way.
Ideally you would do both. The injection is more of a luxury that the competition cooks use and is not mandatory for backyard cooking. The rub is a different matter. You always want some kind of rub. I would forgo the injection to keep things simple, but I would never forgo the rub.
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