1st time trying aggressive trim in this smaller choice grade full packer. Right at 4 hours 260-280 by a Primo Dome thermo. Just wrapped in BP. Brisket is seasoned with 50/50 kosher salt and cracked black pepper. Have the small brisket on the elevate grate as I've got the bride some J Trigg (sort of poetic license in play) spares working the bottom grate. They are wrapped meat side down with butter, brown sugar, tiger sauce and sriracha.
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