That is the meat side your looking at. LOL. Don't worry. Plenty of fat on there. I trimmed it down a little but there is a 1/4 inch layer on the other side. The brisket came off this morning. Took closer to 10 hours than my estimated 15. I cut the point off and cut it into cubes to make burnt ends. The flat is wrapped in foil and sitting in a cooler wrapped in towels till game time. It look great though. I did my marinade/injection with a mix of beef broth, soy sauce, and worcheshire sauce, and mixed in some of my rub. The rub is just my own beef rub. I got it from a friend of mine from Texas and made some minor modifcations. It is mostly pepper and salt with some white sugar, mustard powder, garlic powder, onion powder, chipotle powder, and chili powder. Its got a nice kick but not too over baring. Than I made a nice thin sauce to go on top of it. So far everything is looking great. But the real test comes at half time.
