A little Texas-style Christmas brisket is in store for dinner today.
Originally a 14.7 lb’er, I cut it in half, threw one half back in the wrapper and tossed it in the deep freeze and prepped the other half with kosher salt, black pepper and injected with beef broth.
It will be going on the smoker about 9:00 am.
Edit:
9 hrs 23 mins on the smoker
About 4.5 hrs in I had to add some charcoal.
Cooler rest time: 50 mins.
Originally a 14.7 lb’er, I cut it in half, threw one half back in the wrapper and tossed it in the deep freeze and prepped the other half with kosher salt, black pepper and injected with beef broth.
It will be going on the smoker about 9:00 am.
Edit:
9 hrs 23 mins on the smoker
About 4.5 hrs in I had to add some charcoal.
Cooler rest time: 50 mins.
Last edited: