I bit the bullet Friday and bought a 12.7 lb brisket at Restaurant Depot for $2.71/lb.
As with everything else, I did a lot of reading first and hope I got it mostly right.
I might have gotten a little overzealous trimming the fat cap but my wife, who learned brisket from South Texas firefighters, and my buddy in Louisiana, who gave me my first little smoker, both said it looks good.
I separated the point and flat and, if I did it right, was surprised at how small the point was compared to the flat but I'll take it. The flat thickness seems to be pretty uniform so I'll score it as "Close Enough for Guv'mint weck".
Once again I'm using Jeff's Texas style Rub. I made a double batch but I might have to make another on the fly. I tried Worcestershire sauce as a binder rather than mustard. I'm letting it rest before I flip it over to rub the bottom.
Going to let it sit overnight on ice and f'ar up the smoker in the morning. I'm mostly off tomorrow so I can keep an eye on it for most of the cooking. (Wife says I'm off 24/7 [emoji]128513[/emoji])
One question I have is about the wood. I'm contemplating a mix of hickory and mesquite or should I just go with mesquite? Thanks for any advice!
I'll post more pics as it cooks.
As with everything else, I did a lot of reading first and hope I got it mostly right.
I might have gotten a little overzealous trimming the fat cap but my wife, who learned brisket from South Texas firefighters, and my buddy in Louisiana, who gave me my first little smoker, both said it looks good.
I separated the point and flat and, if I did it right, was surprised at how small the point was compared to the flat but I'll take it. The flat thickness seems to be pretty uniform so I'll score it as "Close Enough for Guv'mint weck".
Once again I'm using Jeff's Texas style Rub. I made a double batch but I might have to make another on the fly. I tried Worcestershire sauce as a binder rather than mustard. I'm letting it rest before I flip it over to rub the bottom.
Going to let it sit overnight on ice and f'ar up the smoker in the morning. I'm mostly off tomorrow so I can keep an eye on it for most of the cooking. (Wife says I'm off 24/7 [emoji]128513[/emoji])
One question I have is about the wood. I'm contemplating a mix of hickory and mesquite or should I just go with mesquite? Thanks for any advice!
I'll post more pics as it cooks.