The wife asked me to make a brisket this weekend. The last brisket was so-so, she said try it again.
Started with a 8 lb flat from Sam's. They didn't have any packers. :'(
I had some questions and concerns, so i asked smoke for assistance. I was going to do this on my WSM, but smoke walked me through the kettle process. Thanks buddy.
Here we go.
The flat was rubbed with a little Wooster and coated heavily with JH Texas Brisket Rub. Wrapped that tightly and refrigerated overnight. Fired up the Weber at 5:15am, injected the flat with some beef bouillon and Wooster and onto the kettle it went.
After six hours, we're at 140 and moving up nicely. Giving it an apple spritz every 45-60 minutes.
Looking good.
BBL