L
LittleDick'sBBQ
Guest
Greetings,
I have an 8-pound brisket I plan to smoke tomorrow. I would like to inject (first time!) it tonight, smoke it tomorrow, eat it tomorrow night. I am planning to use Kingsford and the Minion method (for the first time!) on a 22.5 Weber One-touch Silver kettle and adding hickory chunks. I plan to smoke it for 6-8 hours then foil/finish in an oven. I DO have some questions though:
fire-building/maintaining suggestions?
injection suggestions?
rub suggestions? (I am using ingredients from the spice cabinet)
finish temperature?
anything else?
I hope I am not asking too much. Any quick hints will be appreciated...or direct me to a previous post. I'll follow-up with pr0n ("The Pr0n Promise!")!
Thanks,
Little Dick
I have an 8-pound brisket I plan to smoke tomorrow. I would like to inject (first time!) it tonight, smoke it tomorrow, eat it tomorrow night. I am planning to use Kingsford and the Minion method (for the first time!) on a 22.5 Weber One-touch Silver kettle and adding hickory chunks. I plan to smoke it for 6-8 hours then foil/finish in an oven. I DO have some questions though:
fire-building/maintaining suggestions?
injection suggestions?
rub suggestions? (I am using ingredients from the spice cabinet)
finish temperature?
anything else?
I hope I am not asking too much. Any quick hints will be appreciated...or direct me to a previous post. I'll follow-up with pr0n ("The Pr0n Promise!")!
Thanks,
Little Dick