Tomorrows Brisket

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handcannon32x

Smoke Blower
Original poster
Jan 3, 2012
80
12
Jacksonville, Iowa
Almost a 5 pound brisket for me and a couple buddies.  Here are pictures of the brisket and seasoning.

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That looks great! What did you use for seasoning? I am curious as I do not see a fat cap? Did you trim it or was it that way? I have done a few but I just haven't quite gotten it right yet.
 
The fat cap is on the other side.  As for seasoning, Black Pepper, Salt, Sugar, Cayanne, Onion Powder, Garlic Powder, and some other stuff I cant remember.
 
The fat cap is on the other side.  As for seasoning, Black Pepper, Salt, Sugar, Cayanne, Onion Powder, Garlic Powder, and some other stuff I cant remember.
Can't remember the secret spices huh? J/k.
Got mine in the smoker right now. 15lb'r. 3rd one I've done. I've cut then in half, they still take 22ish hours at 220F.

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