For those who were here when I asked for tips on my first brisket

I mentioned that the brisket my friend got was small and had a very small point… In the end it wasn't as big a problem as I expected, but although the result was positive I'm far from considering it perfect.

It has very little bark because I used a small amount of dry rub with oil as a binding liquid… and in the final taste I definitely noticed the lack of seasoning, but it was a minor mistake, for fear of adding too much salt or pepper… definitely next time that won't happen again.

To avoid problems with the tiny point, I used lard that was smoked during the first stage of cooking… and there were definitely no juice problems, it was surprisingly very very juicy. I added the Lard in the second stage, from there I finished the cooking using foil boat.

For the resting time I decided to cover it with aluminum anyway, since there wasn't much bark to sacrifice… it rested for a little less than 2 hours, it took me 8 hours in total.

I also prepared ribs, but there I have my recipe well learned and tested several times.