Hi guys.
We'll I've got two slabs of beef ribs and a bunch of smoked nuts under my belt, so when the butcher advertised that he was selling brisket at a special price for the weekend, I decided the time was right.
The brisket is 2.5 kilos, mostly flat but with a bit of thickness at the point end. I've rubbed it with salt and pepper and it's currently in the fridge. I'll be firing the smoker up tomorrow morning with heatbeads and Hickory chunks, and hopefully the brisket will be ready for dinner. Hopefully it's done within 8 hours to allow some resting time.
Will update as we go, but any tips before I kick off are appreciated.