1st brisket

Cheeeez, that's thin!, slather it up with sauce and smoke it, then use it for BBQ baked beans.

dan

You pretty limited jimi.

I would lower the temp to 180 so you can smoke it longer and get a little more smoke flavor. Say 4 hours @ 180. Check the internal temp. As some point, you probably will have to add some broth and foil otherwise it will dry out.

Interested in your outcome.

Oh Baltimore, I'm in DC this week working, went to Annapolis last night to eat.

Smokin'

OLD TOWN! now that's a party! I love that area!

Annapolis is beautiful..all those Cadets!!

Theres something about a girl in uniform!

I weren't thanking of the girl Cadets, Raider Bill.
We har in Oklerhomer Ciddy don't take kindly to that thar kinda talkin'.

Hmmmmm...... better get back down here then!

We will be there when our garden is through here. if this heat keeps up it may be through sooner than we wish. I am just crossing my fingers that the trailer is sitll there ..ooops..manufactured home..the Fall

smoked my brisket the other day,225 for 3 hours with 2 small pieces of hickory and 1 piece of charcoal, till my probe read 165,double foiled w/beef broth and back in it went..had to pick up my son [ 10 min away ]when i returned my probe read 211 ahhhh. sliced it up,it was well done, but it had a nice smoke ring. we ate half and added the other half into some beans. thank's all

I had another idea for you--you could have corned it and smoked it to make pastrami. Something to think about if your wife picks up another one.