Hi everyone,
So I have a friend who is a butcher and has given me a brisket point, I think it is about 4lbs. I have never smoked a brisket yet as I have only just finished the smoker I have built. I plan on just slicing it to start with and see how it goes. Can anyone give me some tips? Not really sure what type of rub to use and what internal temp to let it get to?
Thanks!
Ben
So I have a friend who is a butcher and has given me a brisket point, I think it is about 4lbs. I have never smoked a brisket yet as I have only just finished the smoker I have built. I plan on just slicing it to start with and see how it goes. Can anyone give me some tips? Not really sure what type of rub to use and what internal temp to let it get to?
Thanks!
Ben