- Jun 15, 2016
- 6
- 11
Thanks everyone, I appreciate the enthusiastic welcome. Ok let's get right down to business. I read a 2013 post from this forum a member put up about smoking his first brisket. Someone named Eric helped out with a lot of great advice and tips. The guy posting had pics of the brisket. Eric referred to it as a great "packer". Is this what I ask for when I go to the butcher or do I just ask for the flat with the point.
He had a 9lb'er. I'm not sure if I want to go that big for my first.
I can't wait to get started on this. I'm going to get it Sat morning. Not sure how I'm going to prep it. I'll probably do just s&p and some of my homemade rub. I'd appreciate any advice y'all can provide. I want to post some pics of past projects, I'm still trying to figure out how
He had a 9lb'er. I'm not sure if I want to go that big for my first.
I can't wait to get started on this. I'm going to get it Sat morning. Not sure how I'm going to prep it. I'll probably do just s&p and some of my homemade rub. I'd appreciate any advice y'all can provide. I want to post some pics of past projects, I'm still trying to figure out how