Re: Smoking brisket.

I make no claims about the process and do not offer advice on brisket, but this is today’s brisket tip.

Scored the fat and removed nothing. Rubbed with salt / pepper / lawry’s / garlic and dry bried for 24 hours. Put it in the pellet grill a bit after midnight.

This is after 12 hours of smoke, before wrapping it in paper and sticking it back in.