I'm trying my first brisket tomorrow. I slathered it in mustard, applied a dry rub and it is sitting in the fridge over night. I have a couple of questions for you all.
1. I plan on smoking it at 225. Should I get the temp up as high as I can since I can expect a big decrease when I put the big hunk of meat in? I will let the brisket sit out at room temperature for an hour or so to help in this.
2. I have a 4 rack Bradley. Should I use rack towards the middle positions?
3. Should I rotate the racks front to back periodically? If so, how often?
Thank you in advance for your recommendations which I value highly.
I would pre-heat to about 250 and use boiling water in the puck bowl, I use the middle rack and rotate every 3 hours or so after the smoke is done, remember if you are looking you aren't cooking.
Read and follow the advice on brisket from Pachanga and West Texas Smoker (WTS) on the recipe site (http://www.susanminor.org/forums/forumdisplay.php?s=5b430f4e75af9310080edfa3870f2589&f=180).
Tomorrow has long gone. How did the brisket turn out? Pics would be appreciated! LOL