*10lb packer brisket trimmed to 8.75lb
*injected with half can low sodium beef broth
*started cook @ 11pm
* Smoker temp @ 205
* wrap brisket @ IT of 165
*pull wrapped brisket off smoker @ IT of 203.
*let rest in cooler for 2 hrs.
*seperate point from flat to make burnt ends.
*cube point into 1 inch cubes render down juices from foil, add a little of your favorite bbq sauce and toss cubes in sauce mixture.
*put burnt ends back on smoker @250 for 90 mins.
*slice flat and enjoy!
Here is a 10lb Packer brisket that I will be smoking on my Weber Kettle 22.5 and the pitmaster IQ.
Here are a few pics of my Weber Kettle Smoker set up. I made a charcoal maze out of some fire bricks, so I could do a nice long smoke while maintaining very stable chamber temps.
Here is a pic of the Brisket after injection of a half can of low sodium beef broth and some rub.
More Q-View to follow.
Edited by Big Lew BBQ - 8/2/14 at 8:45pm