I've seasoned, injected, and wrapped a small brisket in preparation to start smoking it tomorrow night for Thursday dinner time.
just for reference, I always strive to get it as tender as the last few times I made brisket. To me, THIS is the real test---to get slices to partially fall apart under their own weight. Anyone can cook it to be done, but tenderness is the key!
No, pulling, just the weight of the slice.
Let's see what you all are preparing!
lol