Doing my first brisket tomorrow. It was 8.94 lbs. Slathered with mustard and injected with beef broth. Rubbed, wrapped and in the fridge for a rest. Hoping all comes out good. Looking for a moist and tender brisket that can be sliced. My plan is to smoke until internal temp of 160* then place in foil pan with juices and cover w/saran wrap. Will pull when the internal temp reaches 190-195*.
Edited by Nola Saints Smoker - 7/6/10 at 1:13pm