Brisket

Trim
-meat side then fat cap
Leave 1/4 inch

easier to trim half defrosted. Defrost in sink for 3-4 hours.

Worster then rub
Fridge overnight. Wrapped top.

Salt pepper
50% 50%

Wood under centre
Drip pan
Cook fat side up 275-300
Cook to 200f
Wrap 160f with liquid 7 hours ry
Wrap tight 3 layers!!!

https://www.smokedbbqsource.com/smoking-your-first-brisket/

https://goshindig.com/brisket-stall/


***
WRAP TIGHT.
5.am. until about 11 a.m. wrap for about 4 more hours.
Probably 250-275 to start.
Try fat side up next time to protect the flat.

11 pm until 5 a.m. (6hrs) then wrap until noon. Esky until dinner.

**Next

Defrost 4-5 hours in tub

Trim semi frozen

Apply s&P, shmear, rub

Fridge

11pm to 9:00 am try and hit 225f and get 

To the stall (160f) by 9 am.

Wrap in juice for about 5 hours 300f. 2pm

Rest for 2 hours.