re: Brisket advice

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I need some follow up on how this is going

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You’ll get an update when I’m ready to give an update...


Update...I trimmed the brisket, not up to anybody else’s standards, but it’s trimmed to what I thought was proper. I did not take any pictures.

I rubbed the brisket with salt, black pepper, a little garlic powder, chili powder, cayenne, and paprika. I wanted more flavor than only salt and pepper like Texas style but I don’t like a lot of sugar on my bbq, especially beef. Once again, I did not take any pictures.

I lit the pit, which is currently coming up to temp, I’m shooting for 225-250. We will see how it works out. I doubt it will be the best brisket. But it will be a good brisket. And with any luck I will remember to take pictures of the finished product.

I would also like to thank everyone for believing in me