And I do mean a little
brisket. Picked up this 9 pounder on Saturday:
I trimmed it up a little, and sprinkled a bit of rub on it:
I then smoked it at ~300/325 for 5 hours. Flat was around 210 but point was still at 180. I put it into a foil-covered pan with a cup of beef bouillon, and put it back in the smoker until the point was at 205 (about another hour.) I then let it rest for a couple of hours, and sliced it:
As you can probably tell, it was falling apart tender. The flavor was good, but it was a little on the dry side. I'm still learning...