Thinking of doing a brisket this weekend but I have not bought it yet so I won't have the time to wet age it. Does that really matter that much?
What about a proper rub? Is Jan's Rub OK for this or is there something else I should try? Also, I have Hickory and Apple pucks but no Mesquite. which would you use?
I'm thinking juicy so I am thinking an IT of 190 and then FTC?
Just gathering some ideas!