So I bought a 15 lb brisket couple days ago with intent on making pastrami .... But the call of some juicy point beckoned me so I cut 3/4 of the flat off and it's in a brine for ten days .... The point I through on the smoker this morning and 10hrs later looked like this...
And 1-1/2 hrs later looked like this
And 1-1/2 hrs later looked like this
