Brisket for Christmas! Haha, I put killer hogs rub on it. I have never used anything on steak other than evoo and oil. Didnt cut it in half, was a weird trimmed brisket they called a flat at Sam's. Seemed like a full packer trimmed up. Needed very little trimming, was a little more iirc, but minus loss of fat and stuff would consider again.
Sry, back to the brisket, I dont have time right now to go further but this was the worst brisket I have ever made by far. Still awesome though
. My theory, by cutting the packer in half, I cook each half independently pulling the flat often HOURS before the fatty thick point. That way I cook each side perfectly. In full size this holds even more true. This flat was as thick as point. On the other hand I did take to 200 which is high for brisket for me, iirc. I dont leave a whole lot of fat on them. Look forward to any all discussion.