Word of advice on the Albertsons briskets

They seem to have a great fat content within the meat, but also a fairly dense fat cap.

I took mine down to an inch thick on the point, but I only shaved the top layer off the other.

Have em stacked and smoking.



4 hours in with heavy pecan smoke. Salt and peppercorn blend on the point.

Big fatty mother on top is coated with Roussels.

Gonna trim the fat later, give a little salt and black pepper, and smoke it again rather hard with post oak.

Water pan is full of the Boston butt drippings from yesterday and Apple juice.

Gonna have to actually clean the smoker after this one.

Brisket is dripping like crazy at 255.