Started last night with 2 pieces of brisket that my local grocery store had on mark down (here brisket is hard to find below 5 dollars a pound). I loved the way we did the whole one a couple summers ago so I decided I was going to do about the same with this one. I mixed up an injection of beef broth (1.75 cups) and worcheshire (.25 cups) I added in a little of fresh cracked pepper finely cracked. Whisked and started to inject the pieces. Then I used the rub I found online (I'll try to copy the recipe on here) on 1 of them and just plain lawrys on the other. Let them rest in the fridge all night and took them out this morning while the gasser gets the smoke rolling (raining and I'm not fighting with my little wsm). I hit the one with the rub with a little more and the other I tossed little cracked pepper and light shaking of lawry garlic salt (didn't want to get it to salty). I tossed them on the gasser with hickory when it was up to 225/250. Added a dish below which I'm going to add the rest of my injection to and baste the Brisky with it in 5 hours.
(I'll add pictures once it will allow me to do so...)
More to come.....
(I'll add pictures once it will allow me to do so...)
More to come.....