Did a 6# brisket flat last night for dinner. This is the first one I have done with only salt and pepper for the rub. Cooked it the first hour at 225 then bumped the temps up to 300. 4.5 hours in she temped at 199 and probed like butter. I did foil for about the last hour. It was excellent s&p will definitely be my new go to brisket rub.
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I didn't get any pre slice pics I had a hungry crowd.
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And my favorite part the left over sandwich for lunch today on French bread with horseradish sauce.
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