Last week we stopped at the butcher and he had a small 5 1/5 lb whole packer brisket (yes it was a whole brisket, not just the flat).
Coated with with some brown mustard then an ample amount of M3 rub. Put on the MAK at 225° with Black Walnut pellets.
When the I.T. reached about 165° we put it in a baking dish and smothered with sliced onions and put in about 1/2 bottle of Killian's Red.
Covered tightly with foil and back into the smoker at 300° to braise for about 1 1/2 hours.
Because it was small I just sliced the whole thing.
Chopped up some of the point and made myself a brisket sandwich just the way I like with some homemade BBQ sauce, some slaw and a little hot sauce. The onions & pan juices make some killer au jus for mashed taters. The wife made some Corn pudding to go with it too.
Thanks for looking!
