I have only done two briskets in my entire life; always preferred pork. My first was a flat. For Easter, I did a full packer, 17 lbs. Both were done on the SI 3D. A simple rub of salt, pepper, garlic powder and a tad of brown sugar. 5 ounces of hickory. It was a very tasty success. No pics of the flat, just a fond memory.
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