I realised some time ago that I wouldn't be sourcing myself a packer cut brisket any time soon, so as rolled brisket was on offer the last time I went to Makro, I decided to get myself a piece.
I (kind of) followed the brisket recipe from the Big Bob Gibson book, of a wet rub of Worcester Sauce and beef bouillon cubes, followed by a dry rub of salt, pepper, paprika, onion powder, garlic powder, oregano, coriander powder and sugar.
I was somewhat concerned that it would dry out during the cook being very lean, so stuck some rashers of steaky bacon on top for most of the cook. It went into the 225ºF smoker at about 9.15 this morning, Foiled it about 5, took it off at 7pm and rested it for an hour and a half.
I've got to say it turned out a lot better than I thought it was going to, having never really cooked much beef except for the odd steak. It was pretty moist, and fairly tender (perhaps could have been a little more tender) but it was really beefy, lovely flavour.
I will definitely be doing it again, but in the mean time will keep my eye out for a better supply of brisket, as this one was very severely trimmed with very lean meat.