hi guys, just felt like chatting if anyone is interested in helping me along with some suggestions.
i bought a brisket at the market. it was kinda pricey, but the marbling a feel were beautiful.
i injected with butcher's and prime dust, let sit for @ 8 hours.
i dusted with lawrey's, coated with oakridge secret weapon, and sprinkled some smokin guns hot.
into the WSM with cherry and hickory wood @ 260*.
now, the package SAID whole brisket, it seemed quite thin, but figured maybe it was just cryoed tightly. but, as it turns out, it is just a flat.
no "burnt" ends.
what are your thoughts? how should continue with this cook?
this was intended for comp practice, so any and all suggestions are appreciated. or none...i just felt like yapping.