It is a great 4th of July night in Michigan and yesterday I found a pretty good deal on a 14 lb packer brisket untrimmed at $3.99 a pound. This is my first brisket ever so I watched a few youtube videos to learn how to trim it. I think I might have gotten a little carried away trimming the hard fat between the flat and the point. Other then that I think the trim went OK.
My plan is to smoke it at 220 with 4.5 oz hickory and 1.5 oz of apple. I will put it on the smoker at 10 pm and I hope it smokes for at least 14 hours. A few more hours would be even better with a goal to eat around 50 pm tomorrow. I went with a simple rub of kosher salt, black pepper, brown sugar, garlic powder, and onion powder. I rubbed it around noon today and it has been sitting in the refrigerator ever since.
I thought I would share my work station. I will be using the Cookshack 025 on the left tonight with a Maverick 735 to keep me abreast of the temps.