Just finished stuffing my face with this awesome thing.
I rubbed it down with Mustard, black pepper, garlic, rosemary, and old bay seasoning after I gave it a good trimmimg. I let it set in the fridge for around 36 hours and pulled it out and added some worcestershire sauce on it and threw it in the smoker. I cooked it at 225 with mesquite and hickory both. I like the mix for some reason.
When it hit 170 internal I wrapped it in foil and threw it back on until it hit 190. I then pulled it out and let it rest for 3 hours.
This is the first time I ever injected a brisket and it worked wonderfully. I wished it had more of a crisp on the outside but I will trade that fur juice inside any day. I did inject it with beef broth.
Sliced it and put it on a plate with my homemade BBQ sauce which this is the first tasting of the sauce and it is top notch, it could be a little thicker but outside of that the flavor is unreal. It has a nice spice with a little heat but it also has a smokey sweet taste as well. $8.00 a bottle!
It is going to be a great weekend!