Another brisket experiment- Fine Trimmed

16Adams

16Adams

somebody shut me the fark up.

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My last brisket was just basically rubbed meat and fire. This time Im doing a real trim. The fatty meat of the last brisket is fantastic. I think this one will be too.

Drizzled about 1/3 bottle of worchestishire covered and back into fridge
 
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Can't wait to see how this turns out. Great endings always started out as great beginnings and this looks great.
 
Why not?? Added a second cooker and a 2# Fatty
 
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Fatty and my supper- a tomato based protein shake, or rather stir
 
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