King of the Grill

Brad has taken on an interesting hobby: smoking brisket. He's trying to perfect the process. I have to say, I'm enjoying this hobby. He's smoked 3 briskets since June and they keep getting better. He has the rub and sauce down - salty sweet with a little kick. We've learned that untrimmed cuts will be moister, but take much longer to cook and obviously have a lot more fat. He's also been using a spray mister with a secret concoction that also makes the brisket very moist. Here’s a picture of his latest attempt. This is an untrimmed 12lb slab.