Happy Friday folks,
I realized I haven't done a brisket since July and it's long overdue. Picked up a 12 pounder on Thursday. Will be serving it up with gary's beans for dinner for Ms. Duke and I tomorrow night. Gary was also kind enough to share his sauce recipe so I will be making that up as well for my burnt ends.
Started off by rinsing the brisket and patting dry. Trimmed the fat cap down to 1/4" and trimmed the meaty side down rather lean. Then covered the entire surface in woshy sauce and cracked a generous amount of CBP all over, then rubbed the entire surface in Tatonka Dust. Letting sit in the fridge uncovered for 6-7 hours until time to put in my WSM at midnight.
I will be smoking fat cap down unwrapped the entire time at 225*F - 240*F until probe tender (I will get a chance to use my new Thermowand ).
Trimmed cap; all of the thick and hard fat was located mostly on the closer side
Trimmed meat side. I remove that hard chunk of fat between the flat and point. Also if you can ignore the obnoxious close-up of my fingertip, that would be much appreciated.
Rubbed and ready
Edited by DukeBurger - 12/4/15 at 6:53pm