ice_mf_mike
Full Fledged Farker
- Joined
- Jul 6, 2016
- Location
- NJ
Planning on cooking my first brisket this weekend. Have a big cookout in two weeks so i want to do a test run this weekend then do it again the following weekend for the cookout.
I bought some oakridge black ops rub. The plan is to do a hot cook so probably at ~275-300 degrees on the smoker to finish in a reasonable amount of time.
1. Should i dry brine the brisket? If i use the rub to brine, will it do anything if i use mustard first?
2. Which cut should i get? Or should i just get a full packer?
3. What is the best wood?
4. Should i be spraying it like i do a butt?
5. Butcher paper or foil when i wrap? I have both and im leaning butcher based on franklins video. But any pros/cons?
6. How long should i let it rest?
Any other tips would be appreciated. Thanks in advance.
I bought some oakridge black ops rub. The plan is to do a hot cook so probably at ~275-300 degrees on the smoker to finish in a reasonable amount of time.
1. Should i dry brine the brisket? If i use the rub to brine, will it do anything if i use mustard first?
2. Which cut should i get? Or should i just get a full packer?
3. What is the best wood?
4. Should i be spraying it like i do a butt?
5. Butcher paper or foil when i wrap? I have both and im leaning butcher based on franklins video. But any pros/cons?
6. How long should i let it rest?
Any other tips would be appreciated. Thanks in advance.