If you can throw up a picture of it, it would help.
But, It's a brisket
Don't trim it!! Don't trim it! DON'T TRIM IT!!! Did ya get that? DON'T TRIM IT!!!
rinse, pat dry!!
Lightly oil (olive, walnut, pecan, vegetable, sunflower)
Salt & Pepper
rub in the goodness, wrap and fridge overnight is best, sometimes I just don't have room so they go straight to the smoker!
Smoker 225*-250*. temp isn't as much important as don't yo-no the temp. None of that up & down stuff.
Mine usually start out at around 215*-230* then seem to creep as the smoke goes on!! Just don't yo yo!
Put it on the smoker, fat cap up!!
Smoke it to 150* with pecan, hickory, oak, mesquite wood. If you go with mesquite, go EASY. That stuff can overpower your meat quick!!!!
at 150* pull it, wrap in butcher paper if you have it or can get some. If not use foil.
With butcher paper, put it back on the smoker, fat cap up!! smoke to 185*. At that temp, start probing every 30 minutes to hour. The probe should go in with the consistency of sticking a room temp stick of butter, not butter stick from the fridge. It'll probably be around 200-210*. Some say that's just for chopped brisket, but if you pull it sooner, your flat will be dense and not tough but not goody goody tender.
If you wrap in foil, put it back on, pull out of foil between 180-185* and put back on smoker to final tender probing.
Once it's done, if in butcher paper, just throw in a cooler, go to bed (you're going to be tired! 15-20 hours). If you did the foil thing, then rewrap when the probe test is tender and put in a cooler, go nappy yourself.
When you wake up, pull out your brisket, unwrap it, lay it down and start cutting on the thin end going crossways!! No need to separate the point/deckle from the flat and cut separate. Just start on that thin end cutting crossways not longways. Cut the whole thing all the way through the thick end. If folks like the lean, it's on the bottom part. If they like it moist that the flat under the point/deckle. I just put it in a pan or on butcher paper and let folks pick what they want.
You can leave it in the fridge for weeks, it's been smoked so it's preserved. You can also divide and freeze for months!!
Great for tacos, sammichs, casseroles, make chile, enchiladas, breakfast hash, etc...