My first one was a small 4lb flat from costco. Went to restaurant depot and got a full cut.
Left all fat on per this. Followed rub mostly but had no chipolet so used moroccan spice:
http://www.smokingmeatforums.com/t/...ood-sliced-brisket-defies-conventional-wisdom
I found this post:
http://www.smokingmeatforums.com/t/94908/separating-a-brisket
but still didnt want to attempt to split tip from flat so did just went this route with a cut and fold over:
Simple rub:
Using an Amazon pellet smoker.
So put it on at 10pm and thinking it wont be ready in time for a 6pm dinner tommorrow. I have a 4lb flat I might have to put in in the morning...will have too much but better than nothing.
Left all fat on per this. Followed rub mostly but had no chipolet so used moroccan spice:
http://www.smokingmeatforums.com/t/...ood-sliced-brisket-defies-conventional-wisdom
I found this post:
http://www.smokingmeatforums.com/t/94908/separating-a-brisket
but still didnt want to attempt to split tip from flat so did just went this route with a cut and fold over:
Simple rub:
Using an Amazon pellet smoker.
So put it on at 10pm and thinking it wont be ready in time for a 6pm dinner tommorrow. I have a 4lb flat I might have to put in in the morning...will have too much but better than nothing.