Wanted to start a topic and update throughout the week my first brisket journey.
Serving around 15 people on Saturday for a little summer pool party action.. And I'm nervous as hell about it!
I plan on finding a 10-13lb whole CAB packer, and doing a simple mustard, rub and hickory smoke method, at 250 pit temp. With the amount of people coming, I'm considering two briskets, as I don't want to run out - or will that size be plenty?
Sides will be baked beans, potato salad, and lots of cold beer! I'm considering ABT's as an appetizer.
I've read about multiple methods - from Thirdeye (smokeandfire) to Bubba Tim's - and figure I'll go a simple route. I did like Thirdeye's take on spritzing with juice, and mopping with BBQ sauce as juice towards the end of the cook. Has anyone tried this method?
Anyway, I'm very open to ideas and suggestions and I'll update a detailed log as I go along.