Friday Brisket, Part 1

Three pictures - first is a full packet brisket, second is a brisket with the flat and point divided and seasoned, third is a charcoal chimney early in the morning, casting a glow.
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Three pictures - first is a full packet brisket, second is a brisket with the flat and point divided and seasoned, third is a charcoal chimney early in the morning, casting a glow.
My in-laws were visiting this weekend, and I realized I have never smoked anything for them. So I decided to buckle down and do a full brisket on the new smoker. Found a good deal at a Cash & Carry (5 bucks a pound!), so I got the smallest I could find (12 pounds) and trimmed it down. Ended up going the competition route and separating the flat and the point before seasoning (salt, pepper, garlic) just to save time on the smoke.

Concludes: https://mltshp.com/p/1RLRO

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