Here is a picture of the brisket I cooked last night. I also cooked a rack of St. Louis Ribs at the same time (pictures posted in Pork area) I brought a 1 lb sandwich to work with me and everyone wanted to be my friend. You could smell the smoke even before I took the thing out of my cooler. Anyway, I put heavy rub on the brisket and injected it with a mix of rub and cider vinegar. It was about 10 lbs and it was done in about 10 hours. The point is always my favorite part of the brisket, but the flat is great too. I think the flat stays very moist when injected and it's not that much work to do it.
post #1 of 6
6/23/08 at 11:46pm