So I was gifted a brisket (flat only) by the in-laws over the winter & last Sunday it was on. I used Mesquite for the first time & although it worked well I would probably only ever use it on beef. After just some mild trimming on the topside, I slathered it in beef boullion base & applied my rub. I got it in the smoker by 5am at 260 & wrapped at 165, as it was getting pretty dark on the outside. It cooked for about 8 hours. When I wrapped, I added a cup of beef broth as well. I pulled it at 200 & let it rest for an hour before slicing, keeping all the beautiful liquid that was in the foil for aus jus. I also did some twice-baked potatoes & beans to go with it, using apple wood for the sides. I sit here today after just finally finishing it after eating it for the last four days & am still not tired of it! The middle wasn't quite as tender as the outer parts, but with the aus jus, at least it wasn't dry. It was the first time I ever did a flat-only smoke, but I still think it was a success.
