Starting to get the Brisket ready for cooking tomorrow. Soaking it in pineapple juice for 6 hours or so in a covered pan in the refer. Take it out late this afternoon. Apply my homemade rub and leave overnight in covered pan in refer. Tomorrow morning will smoke it for about 4 hours, then finish it on the grill using a rotisserie misting it with apple juice so it doesn't dry out. When internal temp is 190 to 200, remove and let it rest for 15 to 20 mins. Slice and wolf it down!
My mouth is watering already.............
My mouth is watering already.............