Wet age brisket.

[Smokster]

Bruce, that is a great looking brisket.  I agree with Brian that it really is not a lot of fat on the brisket.  And I would rather have more fat than less, you can always trim it off after the smoke.

 

[Walt]

If you want to make it even better, next time, inject it after you brine with a flavor profile of your liking.  The combination of brineing & injecting really does something special.  Your brisket really does look good. Well done!

 

[WeekendWarrior]

I was going to inject, but my injector I ordered doesn't come until tomorrow. 

I also ordered a pasta maker.  Anyone got any recipes for fresh pasta and smoked goodies?

 

[tbcop-is-smokin]

Looks pretty good Bruce....I did a half of a Brisket on my first smoke and did not turn out well.
I have learned a lot since then and ready to try the other half.
Tony