Brisket on the Camp Chef

[seaham358]

Around a 15lb brisket with S&P on and injected with a beef base mixture. This is 3 hours its at 125° and looking good. Have the smoke tube going also. Using Pit Boss Fruit pellets.

 

[seaham358]

After thinking about it I just switched over to a Hickory Blend pellet for the rest of the smoke.

 

[seaham358]

7 hrs in and it's 169°

 

[seaham358]

173° and I wrapped it in foil tight with just a small amount of the beef injection.

 

[jaxgatorz]

Looking perfect !

 

[seaham358]

separated the flat (top ) from point. They were 205-207 and probed good..but the point could have been on for another hour or 2 to render more fat out and the flat was not very tender. Thinking that could have been left on for another hour. Good flavor just not my best.. not the best cut of meat I have cooked. It was from Walmart where I have had good luck with brisket in the past. I think Ribs are next..