Giving brisket another try today kept it pretty simple this time. Just trimmed the fat, spread brown and spicy mustard on, rubbed with John's "Dawg Gone Good" a small amount of Montreal steak and small amount of pepper the night before. Have the MES 40 warming to 235 and AMZNPS is giving me plenty of smoke. The only thing I am doing out of the ordinary I punch several holes in the bottom of a aluminum pan and put all the fat removed in the pan above the brisket.
post #1 of 7
1/12/14 at 4:08am