Well I am attempting to smoke my first brisket tomorrow morning. I have been reading up and even took the 5 day e course and I have so far cut the packer, trimmed the brisket, seasoned, wrapped, and placed in the fridge to await the smoker in the am. Tell me what you all think. I am not sure how good I did cutting the packer.
Packer with the kernel cut off.
Far side cut ready for a rub down, about a 1/4 inch of fat. It may be thicker in some spots.
Some yellow mustard before the dry rub is added!
Dry rub added and wrapped.
Dry rub consist of Totally Wild Sweet BBQ Season, Totally Wild Smoke Season, Salt, Pepper, Paprika, Brown Sugar, Mild Chilli Powder, Onion Powder, Garlic Powder, and Oregano.
She will be sitting in the smoke tomorrow am by hopefully 7 or 8 am. What do you all think?