Bought a 6.56 lb flat from the Grocery Store, the price was regrettable but apparently meat is in low supply right now. (I did cut it in half because I can't eat that much myself, so I'll smoke the other half another day).
Brined injected it with beef broth and rubbed one side down with kosher salt and black pepper.
Rubbed the other side down before it was ready to go on the smoker.
This is my first try at brisket. Had very good luck with everything else I have smoked so I’m optimistic.
A few early struggles with pit temps but back on track after TNJake assisted with a few pointers about vents and temp control. Thanks again Jake!
Meat went on at 12:34 MDT.
Now we wait.
Brined injected it with beef broth and rubbed one side down with kosher salt and black pepper.
Rubbed the other side down before it was ready to go on the smoker.
This is my first try at brisket. Had very good luck with everything else I have smoked so I’m optimistic.
A few early struggles with pit temps but back on track after TNJake assisted with a few pointers about vents and temp control. Thanks again Jake!
Meat went on at 12:34 MDT.
Now we wait.