I usually get my brisket from the Cash and Carry but thought I'd try one of these prime grade briskets from Costco.
Rubbed 12 hours before smoke
Rub: SPOG + red pepper flakes, ground mustard, paprika, Tony's cajun and some Sazon
Injected right before I put in the smoker
Injection: 1/2 cup beef broth, 1/4 cup pickle juice, 2 shots of Jim Beam Black Label bourbon
Put in the smoker at 4am at 225°
Smoker: Smoke Hollow 30" propane cabinet
Wood: Hickory and Alder mix
I checked on it an hour later and the heat had climbed to 245° brought it back in check.
Wrapped it at the tail end of the stall this time, about 168° at 11am
Finished at 203° at 3pm and I rested until 6pm to serve.
Elapsed time - 10 hours smoking, 3 hrs rest
Trimmed
Time to wrap
Bend Test
Money Shot
The guys found it Satisfactory
Rubbed 12 hours before smoke
Rub: SPOG + red pepper flakes, ground mustard, paprika, Tony's cajun and some Sazon
Injected right before I put in the smoker
Injection: 1/2 cup beef broth, 1/4 cup pickle juice, 2 shots of Jim Beam Black Label bourbon
Put in the smoker at 4am at 225°
Smoker: Smoke Hollow 30" propane cabinet
Wood: Hickory and Alder mix
I checked on it an hour later and the heat had climbed to 245° brought it back in check.
Wrapped it at the tail end of the stall this time, about 168° at 11am
Finished at 203° at 3pm and I rested until 6pm to serve.
Elapsed time - 10 hours smoking, 3 hrs rest
Trimmed
Time to wrap
Bend Test
Money Shot
The guys found it Satisfactory
