Hi Everyone!
I have a 3 1/4 lb HOF brisket that I plan on doing on the kettle tomorrow. Setup will be a 2x2 fuse ( about 100 briqs ) around the Vortex with a water pan inside. I'm pretty good at maintaining temps in the 225-250 range. The fuse should last for 10+ hours.
I wll salt the meat overnight, and use BBBR / oil in the AM before placing the meat on the cooker. I'll probably light the coals around 5AM and have the meat on around 6ish. I'll follow the instructions including the crutch and holding time for when the meat comes off.
I've read MH's articles and instructions, but have a few questions.
1. When do you inject it? Night before or morning before applying rub. I'll use beef broth.
2. What wood do you prefer? I got all kinds of chips for Xmas, and was thinking of Apple. I'd then use some Apple Juice with the crutch. #1 prefers "light on the wood". I can't use pecan.
Any and all advice is greatly appreciated!
--Ed
I have a 3 1/4 lb HOF brisket that I plan on doing on the kettle tomorrow. Setup will be a 2x2 fuse ( about 100 briqs ) around the Vortex with a water pan inside. I'm pretty good at maintaining temps in the 225-250 range. The fuse should last for 10+ hours.
I wll salt the meat overnight, and use BBBR / oil in the AM before placing the meat on the cooker. I'll probably light the coals around 5AM and have the meat on around 6ish. I'll follow the instructions including the crutch and holding time for when the meat comes off.
I've read MH's articles and instructions, but have a few questions.
1. When do you inject it? Night before or morning before applying rub. I'll use beef broth.
2. What wood do you prefer? I got all kinds of chips for Xmas, and was thinking of Apple. I'd then use some Apple Juice with the crutch. #1 prefers "light on the wood". I can't use pecan.
Any and all advice is greatly appreciated!
--Ed
Comment