Good Morning everyone, it's the first Saturday for college football in America so why not smoke a brisket?! I got a 8 lb flat from a butcher in town already pre-trimmed with a rub of black pepper, kosher salt, granulated garlic, cayenne and a little. It of seasoning salt. It's about a 2-1 ratio of pepper to salt. My plan is to smoke it uncovered until it reaches 195-200 deg. or so until I can use the toothpick method successfully! I put it on around 11 last night at 230 deg and it's been steady between 230-240. I'm using my old faithful 22" WSM. Boomer Sooner!
