I set out this morning ready to freeze the 4.5 lb flat I got the day before because of rain. Knowing @henapple
might give me hell:) I decided to go ahead and do the @travisstrick
method and used a Sierra Nevada, onion, and marinade.
After 3 hours(IT 170), I check on the brisket and it had swelled up and looked funny in the liquid so I decided to just take it out and let it go "old school" the rest of the way. I was afraid of what might happen but HOLY COW, it turned out to be the best brisket I have made to date!!!!
Here is a shot of the first cut(usually the small corner that is like jerky)
Here is a shot of the whole thing sliced up and ready to be eaten. VERY MOIST, GREAT TASTE!
And here are the leftovers which were sliced and diced for chili later this week.