I finally made the leap...picked up a 10.3# brisket at Costco the other day, so I figured I'd give it a go and see how it turns out. I haven't had much brisket before (I'm more of a pork person), but I'm really looking forward to some good meat...I hope. Here's a few pics pre/post-trimming (I really need to work on my knife-work):
I decided to leave some of the fat on the bottom, but I did cut the corn off the top. A simple S&P coating, and into the Smokin-It #3 at 235* with hickory and cherry:
I decided to leave some of the fat on the bottom, but I did cut the corn off the top. A simple S&P coating, and into the Smokin-It #3 at 235* with hickory and cherry: