Yesterday I covered my 3LB beef brisket in yellow mustard and then thickly coated it with a dry rub mixture. It spent 24 hours wrapped tightly in plastic wrap in the fridge & is now resting on the kitchen counter before it goes on the grill.
I soaked smoker chips for 1.5 hours in warm water. I chose Maple smoking chips for no reason. I was standing in Ace Hardware looking for matches for my art project and saw smoking chips so I bought some.
I made my own "smoker box" with aluminum bread pans and foil tops with slits to let the smoke out.
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