Firing up a chimney of lump.
I picked up this 15lb Brisket. I'll trim off part of the flat for a future smoking. It cooks more evenly and there is more than ample meat.
Rubbed up with "big bad beef rub" collected from another site.
I'll be injecting it with a broth mix before it hits the grate.
On the grate. Some Hickory added to the fire
I'll bring this up to 155 internal. Then tightly foil till it hits 200.
I'll check back with a peek before foiling!