Just finished a small 5.5lb brisket; started with a dry brine on this one:
After 10 days, a swim in the ice water bath: (Those are reflections from the window that you see in the corners)
Salt levels good and into the refrigerator overnight:
Foiled at 165, done at 185-190:
Sliced, vac packed and off to the freezer (minus what I left out for right now!!!):
This doesn't happen without all the great advice I get from the generous folks on this site; thanks to all!!!