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You and I have been down this road before, haven't we?

My first brisket was pretty solid, but by far not my best. Second was disappointing. I watched tons of YT vids on trimming and tried different techniques until I found a method that works for me and produces pretty consistent results that I'm happy with. But as you guys know, each brisket is...

I used to always buy Lumberjack but I heard they got bought out by another company and are hard to find now, but learned they make pellets for Cabella's so that's what I've started using. $10/bag.

I started with Malcom Reed's recipe but I didn't use the jelly he adds to his glaze, but otherwise yeah it's ridiculously easy.

I smoke em at 250° until they get the color I want then put them in a pan with brown sugar, butter, honey, a little bit of Sweet Baby Ray's and cover in foil, then throw them back in for a couple more hours. I actually drain most of it then let it cook uncovered for about 15 mins at the end...

They can be tricky but once you get your method down its worth it. I'm gonna smoke 16 lbs of pork belly next week.

Hickory, 225° for about 15 hours.