I have done a couple of briskets in the past with average results. I am getting ready to try another and have devised the following plan. Comments and suggestions are requested.
Select a packer cut brisket around 10 pounds and try to determine the butcher date. Wet age the brisket to a total of 30 days.
5:00 am – Meat Prep:
1. Trim fat cap to 1/4”
2. Inject with Butcher BBQ Brisket Injection.
3. Put into refrigerator for 2 hours
4. Apply rub (probably Jeff’s)
5. Back in the fridge for another couple of hours.
8:00 am – Fire up smoker and stabilize at 250 degrees
9:00 am – Fire up the AMPTS with mixture of cherry and oak pellets. Put brisket in the smoker, fat cap down, with the ET-732 probe sterilized and inserted.
150 degrees – Foil the brisket with a mixture of 1/4 cup beef broth and 1/8 cup bourbon for foiling sauce.
190 degrees – begin half-hourly toothpick testing. Pull brisket when tender.
Wrap in bath towels and rest in cooler for 2 hours.