I'm planning on doing a packer Brisket this weekend. Should I let it come to room temp before placing it in the smoker? And how long do you think it'll take to warm up to room temp? Overnight?
I'd be weary of letting it sit out overnight. Brisket is the one cut of meat I have trouble smoking. There's such a fine line between undercooked, perfect and overcooked brisket. I need to try again, but right now I'm into butt love.
Speaking of butt, just put a 9 pounder on. Sprinkle of Obie-Cues BBQ Bomber, coat of creole mustard, generous rub of thrown together concoction including turbinado, crushed fennel seeds, cayenne, garlic and onion powder and a finishing sprinkle of the BBQ bomber after a few hours in the fridge wrapped up tight. Going with hickory for first 4-6 hours, then switching to charcoal and soaked apple and cherry chips for rest of smoke. Gonna be some good eats.