Well as I said in my other post the store didn't have any brisket left so they sold me this pallete of beef saying it was either close or a part of the brisket. Took 2 of them and hoped for the best.....
Not to toot my own horn...ok yes I am...this is guuuuuuuuuud eatin.
Rubbed with SPOG and S&P sauce, plus a bit of chili powder, injected with beef broth.
Off the smoker after 7 hours, amazing bark. I did not mop it once but at the 4 hour mark poured some beef broth over them.
Yummy Med-rare, Since this was NOT a real brisket I pulled at 126* and let it rest a bit for a well deserved nap.
They were resting for about an hour and that little smoker I got from Canadian Tire is still holding 250 on the nose. As I learn more and more I can't wait to graduate to a bigger smoker, for right now I am one happy clam, doggies are happy (they got some pieces) house manager is happy, all is good in my world :)
Also hard to slice, it just wants to fall apart, thinking a bit in the fridge will help that.