Tomorrow's brisket cook

[BARDSLJR]

So here is installment #1: this is the prime brisket, trimmed and subbed with Maldon salt and coarse ground pepper. It goes on the smoker tonight at 250* at midnight, mostly post oak wood. (Thank you, BBQ Guru!), then I get to sleep and by 8 AM it should be ready to wrap and amp up the heat a bit to 275*. It's a beautiful piece of meat and the trimming was very easy.

[Paul]

Should be tasty!