Smoked brisket today
Prep was simply coarse kosher salt, granulated garlic, and black pepper, wrapped in foil over night in the fridge. Got up early and smoked it for 7 hours (indirect heat using cherry and mesquite wood chips) at 250-275 Degrees F, then 2 more hours wrapped in foil at 325 Degrees F.
Gotta say, it was moist, tender and flavorful. Not bad for a Yankee.
