6 pound brisket

[Walt]

I think that is smart.  Good luck.

[DivotMaker]

Good plan - start simple, and build on your experience!

[TJ]

Perfection:)
Cut off the outside area and cubed it to 1 inch pieces and mixed with our favorite sauce and it went back in the smoker for 2 hours at 225.
Un sauced brisket is pretty good but the right sauce takes it to another level:)

[DivotMaker]

Nice TJ!  What's "the right sauce" for you?

[TJ]

I start with some Sweet Baby Rays and add some apple cider vinegar, Chipotle powder, cayenne, and if the wife insists ( like she did today) add a squirt or two of honey.

[Pork Belly]

TJ typically "Burnt Ends is that the ends. Did you De-bark your entire brisket? I'm glad you liked the results.

[DivotMaker]

I start with some Sweet Baby Rays and add some apple cider vinegar, Chipotle powder, cayenne, and if the wife insists ( like she did today) add a squirt or two of honey.

Give this a try - it has a lot of the ingredients you like, without the extra stuff in a commercial bottle (preservatives):

http://smokinitforums.com/index.php?topic=772.0

[TJ]

I did not "debark". Just cut off the outside edge of the brisket where the meat was the thinnest. Basically this was about a 1 inch strip the entire way around. Then cubed the meat, added the sauce and slow cooked it. We enjoy the "pure" form of brisket but man oh man were the sauced cubes ever good. Had them again last night on top of a nice plate of rice and beans.

Thanks for the BBQ sauce recipe, we will give it a go next time.

[Pork Belly]

Sounds good TJ, what did you decide on for the rub?

[TJ]

I used the recipe in Myron's book. It was ok but next time will try another.