Overdue Brisket

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dukeburger

Master of the Pit
Original poster
OTBS Member
Oct 4, 2009
1,919
704
Sylvan Lake, Alberta
I haven't been around in quite a while, it's been a crazy year and a half, but I won't get into it. I haven't smoked much of anything other than ribs and wings on my Weber kettle until now since 2017.

I picked up a small butcher cut/trimmed 6lb brisket on sale, rubbed with Wolfe Rub Bold. Tried injecting the flat this time but i don't think it made much of a difference. Turned the point end into burnt ends.

Braised all of the leftovers in the oven the next day in the drippings i saved and pulled all of it for sandwiches, country pie and hash.

Felt good to get back into it.



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Yummy. Well done.

Point for sure
Chris
 
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