Really happy with my brisket and no foil this time

[Erik Snyder]

I had a 7 poundish brisket brisket today that I'm really happy with. Sounds kinda nerdy, but I think most of you understand. I did an understated rub, salt, pepper, paprika, garlic, and Montreal. Smoked for around 8 hours, kept all the fat on. I really think that helps. Anyway, being my own worst critic, just wanted to share.

 

[George Curtis]

at first i foiled. what a pain. then i did one without and actually liked it better. as long as ya like it, thats all that matters.