Ok, I am preparing to pull an all nighter Thursday night and smoke my first briskets. I have 2 nice 7lb briskets that will be rubbed tomorrow evening with my favorite meat rub and then wrapped tightly in cling wrap and allowed to sit for 24 hours.
Thursday night I plan on starting a good fire with lump charcoal and a single hickory log split for smoke. I will bury the log spilt under two Weber chimney scoops of lump charcoal and add a lit weber chimney full to the top in my fire basket. (Off Set Smoker). My thinking is that the smoker will come to temp before the hickory log starts to burn/smoke. I am putting in the liquid tray two bottles of beer and 16 ounces of apple juice under the meat to help keep it moist. The Briskets will go on once the smoker is at 225. I plan on smoking with the Hickory with that one log split at the beginning.
After two to three hours I will just keep an even fire spritzing the meat every 30 minutes with apple juice and flipping it over. I am planning on about a 10 hour cook and letting the meat rest at least a half hour before cutting. I am not going to sauce the meat at all during the cook. I figure that sauce on the side will be better.
Does this sound right, and suggestions, changes anyone would make. I am used to making oven brisket as my gas range will get down to 225, but this is my first attempt at smoking. Any suggestions will gladly be appreciated.
Thursday night I plan on starting a good fire with lump charcoal and a single hickory log split for smoke. I will bury the log spilt under two Weber chimney scoops of lump charcoal and add a lit weber chimney full to the top in my fire basket. (Off Set Smoker). My thinking is that the smoker will come to temp before the hickory log starts to burn/smoke. I am putting in the liquid tray two bottles of beer and 16 ounces of apple juice under the meat to help keep it moist. The Briskets will go on once the smoker is at 225. I plan on smoking with the Hickory with that one log split at the beginning.
After two to three hours I will just keep an even fire spritzing the meat every 30 minutes with apple juice and flipping it over. I am planning on about a 10 hour cook and letting the meat rest at least a half hour before cutting. I am not going to sauce the meat at all during the cook. I figure that sauce on the side will be better.
Does this sound right, and suggestions, changes anyone would make. I am used to making oven brisket as my gas range will get down to 225, but this is my first attempt at smoking. Any suggestions will gladly be appreciated.
