As they are a cape grimm place and the oconnor wasnt the best brisket going around they let me have it.
With the mother in laws 60th coming up i thought id cook something a little different and proceeded to brine it.
In hindsight it should have brined for 2 weeks but close enough is good enough.
The brisket
Boiling the brine and then cooling it down
Brisket in the brine.
I placed skewers under it to allow the brine to contact the meat all the way around.
In hindsight i should have injected the brine to speed up the process.
Out of the brine
Rubbed with mustard
Forgot to take one with the pepper and coriander
Wrapped in gladwrap
On the smoker at 225 for 14 hours
Ran the alleblak pit on heatbeads and plum wood. Held temp quite well
The carving
The best decision i made was no waterpan in the smoker and leave it unwrapped for the entire cook.
The meat turned out better than i had hoped and hada fantastic bark
