Getting ready for my first brisket this weekend. Only been smoking a few weeks using my Masterbuilt XL and have been concentrating on pork BB ribs and pork shoulders. After making some 'dogfood' at first, I think I finally figured those out.
Anyway, off to Sams and hope to find an 8-12 pound brisket. Have been reading lots of the recipes here but haven't seen much mention of wood. In my arsenal are hickory, apple, mesquite, and cherry. I was thinking about mesquite - wanted a deep wood smoke on this one.
Been wresting with foil or not...haven't foiled any of my pork shoulders but think I might foil this one around 160. I'll use a standard mustard coating with some type of homegrown rub.
Will post pics after the smoke is done (probably Sunday).
So...Any strong opinions on wood?
Anyway, off to Sams and hope to find an 8-12 pound brisket. Have been reading lots of the recipes here but haven't seen much mention of wood. In my arsenal are hickory, apple, mesquite, and cherry. I was thinking about mesquite - wanted a deep wood smoke on this one.
Been wresting with foil or not...haven't foiled any of my pork shoulders but think I might foil this one around 160. I'll use a standard mustard coating with some type of homegrown rub.
Will post pics after the smoke is done (probably Sunday).
So...Any strong opinions on wood?