Alright here we go with my first post,
I have been smoking brisket for a few years now and normally do 7-10 a year. Today I will be starting my 19 lb packer for dinner tomorrow night. I will be posting photos along the way of my process from trim to smoke to finish. If you have any advice or changes along the way, or if you have any general comments please feel free to let me know. It needs to go on in about 6 hours so I will update this with a trim and rub picture shortly. Thanks to all who follow as I am looking forward to lots of information tonight. Smoker is a Brinkman trailmaster limited and I will be smoking with 1/2 apple wood and 1/2 mesquite.