I had to empty one of my freezers (it's in the shed) over the weekend - power went off and back on quickly sometime during the night, but the freezer didn't kick back on and we didn't find it until Sunday morning.
Just a few things completely thawed and if it wasn't cold enough, into the garbage it went.
I had a 13 lb packer brisket in there and it had started to thaw around the sides, so into the fridge it went to continue defrosting. I needed to grind some burger, so I separated the point and flat (will grind for burger).
Both pieces of meat were fatty and beautiful, so I decided to smoke the point (Rock loves fatty meat).
I injected it with a mixture of 1 quart water, 3 Tbsp Moore's Marinade, 3 Tbsp Johnny's Au Jus and 1 1/2 Tbsp Better than Beef Concentrate. Poured a couple cups over it and into the fridge to marinate.
Out of the fridge and rubbed with a basic Brisket Rub I picked up at the grocery store.
Into a 350° pre heated propane smoker, fat cap down and adjusted the smoker temp to 300°, smoked with Cherry and Hickory. I also added a pan of JJ's Smoky Au Jus under it.
It took 3 hours to reach 175° internal meat temp (we don't like our brisket falling apart), pulled it and loosely foiled and into a cooler for a couple hours.
After 1.5 hours - IT 130°
Slicing after resting in a cooler for a couple hours (IT was still 163°)
I'll never do another low and slow brisket again, or at least I don't think I will. This was by far the juiciest and most tender meat.
Thanks for looking!