Free: Contests & Raffles.
Keep it simple. I trim it, apply a good rub, let sit for a day, smoke it for a few hours, then i cover, throw in ocen at 280 for 8 hours, let sit, throw in fridge overnight, take out next day, save all fat, slice it cold, put all meat neatly back in pan, fat goes back on top. Get a bunch of people, beers, bring back up to serving temp and take perfectly sliced pieces dripping in juice and serve.
Is for me! Maybe i need to cook a brisket for Sunday now!