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Leesport, PA | I have a 1/3 of a brisket waiting in the fridge to smoke and am needing some pointers on how to get started. It's been a few years since I've tried a brisket - can I follow a similar technique as when I do a pork butt?
What do you like for seasoning on the outside? Rub with yellow mustard and then cover with a dry rub? I use equal parts of salt, pepper, and Lawry salt on pork - any reason not to use the same on a brisket?
Cook low and slow to start? Say 200 degrees fat side up with a pan of water beneath it until it reaches ~165 degrees, then crank smoker up to 250 degrees, wrap brisket and cook until ~205 degrees?
The chunk of brisket I have has a thick fat cap, should I trim some of the thickness off? Cut some lines through the fat?
I appreciate any pointers on the process. I'll be using an electric pellet smoker if it makes a difference.
Thanks,
Ryan
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Need basics on cooking a brisket
