I brined a brisket flat for ~14 hours in DM's pork butt brine. Rinsed it, patted dry, rubbed with mustard and used some Baldridge seasoning on it. Let the seasoning work itself in for a few hours in the fridge. Threw the flat on the smoker around 10:30pm Friday night @225F with 3 oz Oak, 2 oz Hickory, 1 oz Cherry. It was done around 10:00am or so this morning. I let it rest for a few hours and had lunch. Put it on some bread with mozzarella cheese slices and it was very very good. Pictures posted...
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