Not much going on in this thread for awhile. I have a brisket I am doing for the 4th. Thinking about trying Meat Church rubs. Will post pictures when it goes on. I did upgrade my 15 year old Treager this winter.
Trim off the fat to about 1/4 inch.
Koser salt dry brine, wrap in plastic wrap and put in refrigerator, two days prior to the cook. (Not a lot of salt 1/2 teaspoon per pound) If you use table salt use even less.
Remove from refrigerator rinse, pat dry.
Season with your stuff but make sure you have no salt in the seasoning, and let sit in open air for an hour.
I have found that cooking fat side down or up makes no difference in tenderness or flavor. So however you want.
Then low and slow at 225 for as long as it takes.
Bring the meat to the temperature of your choice.
My family does not like pink meat so I go to 203 degrees internal temp.
I do not peek, I do not wrap in foil or paper,
When at temp I pull it wrap in foil and towels and into a cooler for at least an hour, remove slice and serve.
Edit. Oh and if you think it will take 10 hours then plan for 14.
It always takes longer in my world anyway.
Yeah that's what I was thinking is starting it at like midnight on Friday to let it smoke all night and day for dinner on the 4th.
Thanks for the advice I am going to take it out of the freezer today hopefully it thaws all the way by Wednesday to do the salt