Overnight brisket tonight...........first packer I've tried to cook in a LONG time.
Injected with a rich mixture of "Better Than Bullion" and rubbed with Oakridge Black Ops, and a top rub of SuckleBusters SPG.
On the smoke at 225 overnight with a fire box load of mesquite and hickory chunks for smoke.
My plan is to smoke about 8 hours, check it, and wrap to done on the flat with some additional reserved beef sauce.
Once the flat is done, cut the point off, FTC the flat, cube the point, and back on for burnt ends.
Tomorrow will tell the story of well laid plans.
