Greetings!
After my rousing success with smoking some Butts on my MES (my early Father's Day gift), I'm now doing my next adventure with the black beer fridge of a smoker: brisket!
Having read some of the threads, I'm looking forward to this. I'll be getting up earlier than I did with the pork (about 5AM Pacific), and I'll use this thread as my play-by-play.
What I plan so far:
After my rousing success with smoking some Butts on my MES (my early Father's Day gift), I'm now doing my next adventure with the black beer fridge of a smoker: brisket!
Having read some of the threads, I'm looking forward to this. I'll be getting up earlier than I did with the pork (about 5AM Pacific), and I'll use this thread as my play-by-play.
What I plan so far:
- Hickory chips
- Apple juice mop
- Smoke until 170
- Foil until 185
- Unfoil for another hour to firm up bark