Started with a 15 pound full packer brisket and after a small amount of trimming rubbed it with worcestershire and soy sauce before adding some black pepper, salt, onion and garlic powder, paprika and topped off with some brown sugar.Let this rest in the refrigerator over night.
Set it out while firing up the Lang 36" and getting temperature settled in at 250 using maple wood for the smoke. After 6 hours at 250/270 the IT had reached 155 and then placed in a foil pan and covered for another 14 hours until the IT reached 207. Let it rest for 3 hours before carving.
This brisket turned out great, nice smoke, tender and tasty and well formed bark. Smoke was a bit light from using maple wood but worked out well as planned. Not over powering for this piece of meat and great beef flavor coming through.
Fresh whole packer
Not much to trim on the meat side.
Seasoned and back in the refrigerator for the night
Lang at 250 and ready
IT at 155 in 6 hours and ready to cover
After 19 hours and rested
Great moisture and tenderness
Flavor was spot on and great sandwich with a little BBQ sauce added