Quote Originally Posted by CameronBornAndBred View Post
Trying something new tomorrow. Harris Teeter had an amazing $2/lb brisket special, so I got one. I always just rub and smoke them, but I've decided to brine this one overnight. I've never tried it with anything other than poultry before, so this will be a fun experiment. It's going on my stand-up smoker tomorrow, and I expect for it to be about an 8 hour cook. (It's a small one, only 5 pounds, just the flat.)
Never just done the flat, lemme know how it comes out. They often trim the fat layer pretty thin.