I’ve been lurking on here for some time now but figured maybe I should actually post something. So here we are. My brisket is ready to go for tomorrow morning. I was able to get my hands on an 8 pounder just the point. Got it trimmed and rubbed down with salt, pepper and a basic beef rub. I should have it on the smoker around 7-8am. Will post a few updates along the way.
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