Purchased a 4lb untrimmed flat.
Trimmed and Injected with low salt beef broth
Added Rub: 1/2 cup Paprika, 1/2 cup Brown sugar, 3 TBSP of Onion and Garlic Powder and 2TBSP of oregano.
Let the flat rest for an hour to get to room temp (was 57 when I inserted the probe).
Added about 3oz of cherry wood and a can of hot water.
Set temp at 240-250.
2 hours in the brisket is at 145.
Planning on wrapping at 150 with some leftover beef broth at room temp.
Continue to cook until 201-203.
Rest for a couple of hours and slice up for tomorrow.
Pictures to follow.
