Smoked Brisket, 100 subscriber edition!
Thank you to all my subscribers! I do really appreciate you folks supporting me with your likes, comments, and instagram interactions! Right on!!!

Dad said that maybe leaving a bit more of the fat on might have helped with keeping moisture in the flat. In hindsight, I did trim quite a bit off... next time!

My ThermoPro remote thermometer
https://amzn.to/3fIl6Pp


My gear:
The below links are Amazon Associate links (I might receive a commission)

The Mini Version of my WSM - Weber Smokey Mountain 14"
https://amzn.to/3bhBNxS

My WSM - Weber Smokey Mountain 18.5"
https://amzn.to/2Wq0iF0

The Bigger Version of my WSM - Weber Smokey Mountain 22"
https://amzn.to/3dEbx22

My Big BBQ Thermometer
https://amzn.to/2zrDyeA

My Meat Injector
https://amzn.to/3coEEX9

Charcoal Starter Tube
https://amzn.to/35QSa3f

Charcoal Starter Heating Element
https://amzn.to/2WoL9nl

Weber Pizza Stone
https://amzn.to/2LhVQ4v

My ThermoPro remote thermometer
https://amzn.to/3fIl6Pp

Cherry Wood Chunks
https://amzn.to/3fHGu7m

Pecan Wood Chunks
https://amzn.to/2SWKzuS

Stock pot - 16 quart
https://amzn.to/2C7Pm7u

Mason Jars - 16oz 12 pack
https://amzn.to/32fwgHl

Mason Jars - 32oz 6 pack
https://amzn.to/2WfxuP1