John Bailey
New member
I went to the butcher to get beef ribs, but the ones they had were lacking of beef. So I walked out with a brisket. This will be my second attempt at a brisket. It weighs 5.5 lbs, he cut off about 2+ lbs because 5lb was all I could afford. Came to about $55. I got the piece with the thick slab of fat on it. I'm trying to decide the best way to smoke this piece. I thought I read high temp is preffered for the lower quality briskets. The piece I got looks very nice and is well marbled. I'm not sure what grade it is. The butcher pushed me to brine it, but I see very few people anywhere on line recommending brining beef brisket, unless you are looking for corned beef or pastrami. With this cut and a WSM. . what would you do??