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Brisket finally reached 203* total cook time = 15 hrs.
Brisket is wrapped and in a cooler for at least the next 2 hrs.
I took the drippings and poured them into a jar and set in the fridge to separate the fat from the delicious brisket juice.
I will render down the juice add some bbq sauce...
Started brisket @ 11pm smoker @ 205 degrees, woken up @6:30 am when the smoker temp dropped to 195, went out checked smoker and it had burned through almost all the coals. I added more charcoal, cherry wood and refilled the water pan and went back to bed.
@ 9:30 am IT temp was @ 165 and ready...
Cook details:
*10lb packer brisket trimmed to 8.75lb
*injected with half can low sodium beef broth
*added rub
*started cook @ 11pm
* Smoker temp @ 205
* wrap brisket @ IT of 165
*pull wrapped brisket off smoker @ IT of 203.
*let rest in cooler for 2 hrs.
*seperate point from flat to make burnt...