Hello. OK! It’s not a 7 kg. brisket but I am just trying to get back in the game. We all know the drill here: Off with the Parson’s nose, out with the wishbone. Hack ‘em up. Count your fingers ( 9 or 10 more or less ). Salt, pepper. On to the heat and smoke and around 1 hour later ( IT 165-167 ) ya got a meal. Most of this is going to family and friends who have been waiting for months for me to pull my head out.
We are getting some good weather now ( finally ) so let’s get out there and start smoking!