This time, it's the chunkier 'point' end.
I used American mustard as a base to hold the rub; which was a very basic salt and pepper mix. I fired up the weber smokey mountain last night and the brisket went on at 11:30. BBQ temp of 250F.
7 hours in and it's ready to be foiled (the internal temp was around 160F). I added a little beef stock to keep it nice and moist in the foil parcel of love.
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Now it's time to wait for another few hours until the temperature probe slides through the meat like butter. That should be an internal temp around 203F.
Also got some racks of ribs prepped to go on shortly!
Gonna taste guuuuuuuuuuuuuuud!