Ok, getting ready to try my first Brisket in my new AmeriQue.
I have a 10lb ibp packer that I have rubbed and sitting in the fridge, and the plan is for dinner tomorrow night.
I was going to start it in the smoker at 9pm at 200 degrees until tomorrow morning at 7-8am and then bump it up to 220 or 225 till the internal temp hits 190 degrees. Probably checking once the temps hit 180 for tenderness.
Then pulling it out, wrapping in double foil and storing it in a cooler until dinner time.
Does this sound like a sound plan? Should I add some liquid when I rest it in foil? (1/4 cup water, 1/4 cup apple juice)
Any other suggestions? Type of wood? I was thinking Hickory and Apple, but have some JD oak and cherry and pecan I can use also.