Quote:
Originally Posted by cmh6476
Went to a local butcher and picked up a prime 5lb brisket flat and prime 5 lb brisket point, and after the turkeys are done smoking I'll be smoking those tomorrow to end up with sliced brisket and some burnt ends. Feel free to stop by our tailgate, there should be plenty of grub  |
Sounds great. What temp do you smoke at? Do you wrap? Foil or paper? Have a special rub or just lots of salt and pepper?
Do you mind all the questions?
