Where's the Beef?

meat memoirs deux

The Brisket:

So far I have smoked pasrami, pork butt, whole chicken, sausage, and beef brisket.

Brisket is my favorite. It is not too overwhelming, it's a nice casual day of smoking. I use pecan wood. It makes sweet and delicious. I trimmed off the point to use later for pastrami. Smoking just the flat makes for a more uniform size piece and the smoke more evenly penetrates it.

Sliced and ready to serve.