gourmand71
Knows what a fatty is.
I can't be the first guy to share their plans for their first brisket. Here's what I have in mind. Please let me know where I may be wrong.
It's a small flat, 5.62 pounds.
Anything out of whack there?
It's a small flat, 5.62 pounds.
- Saturday night, I will slather the brisket with mustard and pickle juice, roughly 50/50
- I will then rub it (but not too much) with coarse salt and pepper (a little more pepper than salt), and also a little garlic and onion powder, and a dash of smoked paprika.
- I'll wrap it tight in plastic wrap and stick it in the fridge.
- About 6 a.m., I'll get it out and let it warm up a bit, and start the smoker at 205
- Once the smoker is ready, I'll stick it in... :doh:
- I'm going to use hickory (Traeger pellets), apple wood chips and, later, a dash of Jack Daniels whiskey barrel chips, with apple juice in the water pan.
- I do not plan on spraying or mopping, as the Masterbuilt keeps moisture in pretty well
- I plan on about 6 hours (1 hour per pound). At the 3 hour mark, I'll wrap the brisket in foil, realizing the bark will suffer for it.
- Once it hits 195 or so, I'll take it out and let it sit for about an hour
Anything out of whack there?
