Me and my buddy cheez (fellow member) was cruizin the meat section at Wally-World and found the smallest packer I've ever seen! Cheez had to have it, At $2.18 per lb I couldn't disagree.
I normally trim my briskys,marinate,and sometimes inject. But this one we just threw on the smoker with some RO and pecan.
Smoked with the fat cap up.
The fat resricted the smoke from penetrating the meat, As can be seen in the pics.But it does help keep the meat nice and juicy.
A little Poverty Hill rub, And off to the smoker.
Smoked low and slow, 215º-225º till ready to foil at 165º( Notice there's no meat probe inserted)
Finished at 198º and rested for several hrs.
I did the (soft butter) test, and it was tender at this temp.
I've learned that a brisket isn't tender @ a certain temp!
Sliced and ready!
Got to have some (Bear-view)
My daughter likes the brisky-melt!
I go for the PH sauce on mine.
Here's another pic for my buddy!
thanks for checkin' out our Sammie's!