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Gonna for sure do USDA prime this time. Last time was a choice because I was trying out a new smoker that I added to the fleet..

This time also instead of dry brining I will wet brine with brown sugar and salt. The salt and sugar penetrates deeply that way and really gives it a depth of flavor all around.


I'm going to experiment giving the brisket a little bit of "dirty smoke" early on to really set that bark and smoke ring. Usually you want that clean blue smoke but I've heard people say this adds to the flavor as long as it's only done within the first few hours.

I think I will also try Apple cider vinegar in my water pan instead of just water. I doubt it will do much but every little bit of flavor helps.

My wife really enjoys the leaner side of the brisket so I'll make an extra effort to keep that from drying out. I just got an injection needle so I'm going to experiment with injecting the lean. Should be interesting

Oh and I'm going to wrap in peach paper at 165 but ultimately wrap in foil with waygu tallow when it goes to rest

Let me know what you think @love240 . I would love to get your input once Jesus unbans you