No nothing special about the seasoning this time, only that its Easter, weather is getting nice up here and over the early year flu… time to BBQ
Started with a simple brisket flat from a local grocer. Not the cheapest price ever, but in this day and age, who can tell anymore
Step 1 – Lets trim it up… the idea is to get off the excess fat and silverskin.. since this was just the flat, a lot of trimming was done already. The second reason to trim is for shape. I wanted the thickness uniform.
Step 2 – Lets talk about seasoning aka The Rub. For this cook, I went with a TX style profile, primarily Salt and Pepper, then I added in garlic.. Rub was 2 parts Smoked Sea Salt, 2 Parts Black Pepper and 1 part granulated GarlicApply liberallyand get it in the smoker at 250FCooking today on my Humphrey Battle Box Reverse Flow Cabinet SmokerNow to let the magic happen… next up some InProgress Pictures
