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Brisket - 3.25 pounds

post #1 of 2
Thread Starter 
Today I decided to smoke a 3.25lbs brisket! This brisket was pretty thick for a small cut. Didn't want to get the whole packer as I was just cooking for 3! Here was the plan!

- injected night before with beef broth, worchestire, onion and garlic powder, pepper and salt. Let it simmer and cool then injected. Let it sit for 2 hours
- after 2 hours from the injection, I covered my brisket with a mesquite based dry rub ( my favorite to use with beef). Then let it rest for 7 hours in the fridge.
- used amnps cherry and hickory pellets
- smoked at 250 degrees
- during the stall I foiled and turn up the heat in my MES 30" to 275 to help power through the stall



post #2 of 2
Thread Starter 
After 10 hours of smoke, the brisket was finally done! Check it out! Brisket was done around 202 IT! I let it rest for 90 mins before I decided to carve it up!






JonnyG
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