Had to do a clean burn today to get rid of all the residual fat crusted to the inside my egg. Friend was hosting a giant labor day party so I told him I would smoke a brisket and a pork shoulder. Ended up with a 16 lbs brisket and an 8.5 shoulder. Anyone ever cut a brisket to make it fit on the large?
Anyway, somehow I forgot to bring the point with me and it found its way into my fridge.
I keep thinking simpler is better. No mustard, nothing in the drip pan, no foiling. I did inject the brisket but I don't think I'm doing that anymore either. If you look at the pic of the sliced you can see the injections. Brisket took 25 hours and the should took 12.