Was dying to smoke another brisket and the August throwdown gave me the perfect excuse to stop by my preferred butcher to grab a nice 13.5 lbs packer;
After some light trimming of the fat, I proceeded with injecting at every square inch with some simple beef broth and then bagged it in with my goto brisket marinade;
After marinading for about 18 hours, I dusted with some Kosher salt and black pepper and tossed in on the smoker at around 10pm using chunks of Mesquite and a chamber temp of about 230F;
When the IT hit 155F, I foiled with some beef broth and a dusting of rub;
IT hit about 202F, toothpick test confirmed it was done...and out she comes;
Rested the flat and began working on my burnt ends;
After a few hours, we were ready to eat! Final shots;
It turned out incredible, even better then my last one. Had a great smoke ring, it was very moist and tasted fantastic. Once again my wife kept most of the burnt ends for herself as they too turned out very well.
Was a fun smoke and the throwdown made it very interesting!
Thanks for watching! Cheers!