Found a small brisket flat (~3 1/2 lbs) in the freezer and the wife said smoke it. And who am I to say no. After all, “happy wife, happy life!” So...
Unfortunatly only pictures of it sliced. But it is tender, juicy, and smokey. 225-235 for ~5 hrs over a mix of pecan and oak. Rub was salt, black pepper, and garlic. Keeping it simple, but some chilie certainly would not have hurt anything.
Unfortunatly only pictures of it sliced. But it is tender, juicy, and smokey. 225-235 for ~5 hrs over a mix of pecan and oak. Rub was salt, black pepper, and garlic. Keeping it simple, but some chilie certainly would not have hurt anything.
