Just trimmed up and rubbed a 13.5 lb brisket. Used a simple garlic, salt, pepper, paprika, mustard rub. Going to light the Weber Bullet at 6:00 am. I'll probably use some red oak and cherry for the smoke. I'll be sure to take at least one photo tomorrow.
Dinner is at 7. Going to have a big tomato mozzarella salad with my garden tomatoes and I don't know what else yet. Brisket was at 147 and the smoker was stable at 255 an hour ago when I left for a soccer game.
Getting there. Flipped a few times this afternoon and basted with apple juice. The point is good and tender so I cut it off and wrapped it in foil in the cooler. Flat still has a bit to go. How many places should I set at the dinner table?
Here is the Tomato/Mozzarella/Basil salad. Just needs some balsalmic drizzled over it at serving time. I could eat this alone for a meal.