My first time ever smoking a brisket. Very happy with the results
Per Jeff's tips, injected with Beef Broth, then rubbed with a light coating of garlic powder, fresh cracked pepper and my own rub:
I smoked with hickory at around 225-230 until an internal temp of about 160. Then I wrapped with foil. About 45 mins later it hit 205 and sat there in the smoker for about 2 hours steady at that temp. Dinner time I unwrapped and let it rest for about 10 mins:
Brisket sliced like butter and was moist and tasty. Mrs. Yotzee raved about it and asked if I could do one for Christmas
Here it is sliced up, sauced, and a side of bacon jalapeno mac n cheese
And Sunday's left-overs, brisket sandwich and a cold beer!
MERRY CHRISTMAS EVERYONE!!! THANKS FOR ALL YOUR HELP AND INFO, MY FAMILY ENJOYS EVERY COOK I DO, AND THE TIPS I HAVE TAKEN FROM HERE ARE THE KEY. THANK YOU ALL!!