Good morning all.
I am having family over this weekend and wanted to try something different. For gatherings I have normally done pulled pork, but wanted to do a brisket this time. I have a 14 lb. packer that I will be smoking in my MES 40. I have honestly not tried any beef outside of some short ribs that I did once.
So I am looking for some guidance. My wife would like to aim for a 3PM meal on Sunday, so I would obviously like to have it out and in a cooler about an hour before that (in a perfect world). So I guess what I am looking for is a rough time on how these cook, I know I want to pull it around 195°- 200°. Also, should I inject or shouldn't I? .. keep the dry rub simple or go for some more complexity ..
Will do my best to keep updates of this as it unfolds this weekend (updates of past smokes always seem to get forgotten about, I blame the beer).
I am now turning this over to the experts.
Thanks for the help!
I am having family over this weekend and wanted to try something different. For gatherings I have normally done pulled pork, but wanted to do a brisket this time. I have a 14 lb. packer that I will be smoking in my MES 40. I have honestly not tried any beef outside of some short ribs that I did once.
So I am looking for some guidance. My wife would like to aim for a 3PM meal on Sunday, so I would obviously like to have it out and in a cooler about an hour before that (in a perfect world). So I guess what I am looking for is a rough time on how these cook, I know I want to pull it around 195°- 200°. Also, should I inject or shouldn't I? .. keep the dry rub simple or go for some more complexity ..
Will do my best to keep updates of this as it unfolds this weekend (updates of past smokes always seem to get forgotten about, I blame the beer).
I am now turning this over to the experts.
Thanks for the help!