Well I bought one of the whole briskets from Food Basics. I trimmed it (maybe not as good as I should), split the large end from the flat. I froze the flat piece. got ready to smoke the thicker piece. thought I'd try covering it in yellow mustard and then add the dry rub. Wrapped it and into the fridge over night. Out of fridge at 6am and started the smoker to 220. In smoker at 645am. Hit the stale at 156F internal about 5 hours in. Brought it out of smoker, double wrapped in heavy duty aluminum foil back in smoker. 645pm it reached 202F took it out wrapped in old towel and put in cooler for 2 hours. it basically fell apart. today a sharp knife almost falls through it with out any force. I have done 3 briskets for this and it was they were OK, and was thinking not worth the money or effort. I have now changed my mind. will do the flat on friday and see how I do with that piece. I went and bought another brisket today.
Smoked Brisket
