I know many of you will be shocked by how much fat I trimmed off but the plan was to cook at 175 for 14 hours.
The meat was given a coat of olive oil followed by a very basic rub with salt, white pepper, paprika with a coating of crystallized brown sugar. I used a beef broth based injection that had salt, pepper and honey. I used my Masterbuilt smoker overnight as the temperatures were in the upper teens when I cooked. At an internal temp of 160, (about 5 hours due to the outside temps), I wrapped using some honey and mustard and put it back in the smoker.
The payoff was a very tender brisket that had just a bit of tug and tons of beef flavor. The smoke ring was on the weak side but I plan on purchasing an a-maze-n-products smoker to solve that issue. It might make some of you cringe but the meat did really good being a lean cook. I give props to the Angus beef from Sam's. Without that great marbling I would have left a 1/4 inch of fat on it.
How about some feed back?