Just a quick post...
Had my sister and her fam over on Saturday for a BBQ. Started this Brisket point at about 5:30 on Friday night, manned the UDS all night. Turned out amazing! Also threw together some chicken thighs on the side. Had this point left over from another cook where I trimmed off and only did the flat. I injected it with Butcher BBQ's Prime Brisket injection (first time ever tried it). I think the injection is a bit on the salty side, so ill use much less next time.
The brisket was very tasty and uber tender. Because it was a point it was hard to get real nice looking slices being that the grain was going 2-3 different ways each few inches into the meat I got, but I still think it looks real nice!
Had my sister and her fam over on Saturday for a BBQ. Started this Brisket point at about 5:30 on Friday night, manned the UDS all night. Turned out amazing! Also threw together some chicken thighs on the side. Had this point left over from another cook where I trimmed off and only did the flat. I injected it with Butcher BBQ's Prime Brisket injection (first time ever tried it). I think the injection is a bit on the salty side, so ill use much less next time.
The brisket was very tasty and uber tender. Because it was a point it was hard to get real nice looking slices being that the grain was going 2-3 different ways each few inches into the meat I got, but I still think it looks real nice!
