When we last left, we had trimmed the brisket, injected and put in the fridge overnight.
Here it is rubbed. I split the point and the flat.
Into the smoker at ~7:30 am
When they reached about 160* I pulled them, wrapped in foil, added some marinade sauce, and put them back in. Here they are, ready to wrap.
Pulled after about 6.5-7 hours
Plated with some corn, salad, and beans
I was concerned on it being so thin, but it came out great. Very moist and tender.