Himalayan pink salt
Also injected some beef broth
So, about that Himalayan pink salt...are you sure it was actually Himalayan salt? And not some sort of curing salt? Because that smoke ring looks really huge and pronounced, the way the fake smoke rings are when you use cure or Tenderquick.
That looks good - I was curious about the smoke ring too. How long was the smoke?
I don't inject my brisket, it makes it taste like pot roast - the Brisket flavor is unique and best not covered up. IMHO
I smoke it at 180 for 1-1/2 hours then up the temp to 245 until brisket temp reaches 165 then I triple wrap my t and place back in smoker at 275 until temp hits 200. Then I take it off and put it in a cooler Til ready to eat. Usually 1-3 hours. Total time has been 8-10 hours pending size.