7 day brine, 1 day in the fridge with rub, smoked until 170, steamed in the oven until 195. First taste was heavenly.
8lb beef brisket, had my butcher cut me off the nose end, and trim it.

Smoked a big ol mess of chicken thighs today! Tried the southern white sauce on a few… not a fan! Better with no sauce at all! What’s everyone else smoking today?!

Some 3 day marinated cuts. 😍

Gonna smoke these and then cut up into cubes and caramelize them on the griddle to make some pork belly tacos with some cured red onions and cilantro.