Prepping the brisket

Picked up a 10LB brisket from a local butcher Hemp’s meats ( which has been in business since 1849!

First step was to the trim the fat cap (see before and after pics). You also locate the fat vein between the fat cap and the flat and cut a slit in that. This will make it easier to locate and separate after the smoke is complete.

Also made a slit across the grain on the fat cap side so I will know how to slice the meat when done (this gets harder to see after the rub is applied)

Then injected some beef broth via syringe applied yellow mustard then used Dizzy Pig Cow Lick rub.

This will go in the fridge overnight. I plan to do an overnight smoke Friday night in between drinking beers and watching March Madness.

Stay tuned.

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