I was SO excited yesterday to get set up for that brisket babysitting. I've only cooked one other in my life and it came out tough as the sole on my old boots. That's a pretty hard defeat to take considering the COST of brisket is sky high.
I plugged the smoker in at 4:30 am. I was wondering if it would even come to temperature since it was 31 outside.
How you cook these not-so-tender pieces of meat depends completely on what type of smoker you have. This is a Masterbuilt. I also have a Bradley, which I absolutely LOVE. There's hardly even any tending when it comes to Bradley.
On the other hand, the Masterbuilt has to be looked after constantly, like a terrible two year old. Walk away for ten minutes and you're in BIG trouble. SO ... according to the Masterbuilt Guru on You-Tube, the only seasoning it gets is salt and pepper. Big sigh! I just whipped up two cups of special rub that will now sit in the cupboard.
Once to temperature and with foil in the bottom to catch all the mess ( you know I'm NOT about cleaning) I shut the door and plugged in the wood chips through the handy dandy hole bottom right.