First brisket jitters. Need encouragement.

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scsim13

Fire Starter
Original poster
Oct 17, 2013
49
10
Central Illinois (Peoria)
Some friends have asked me to smoke a butt and a brisket for a party they are having, after having some pulled pork I made recently. I have smoked a brisket flat successfully, but this is the first full brisket I will be doing. I don't want to ruin it and need some reassurance. I have researched other forum posts and am looking for smoker brotherhood encouragement. I have a 22 1/2 WSM. Will be using apple that I have on hand and kingsford briq. I will be doing minion overnight. Just salt and pepper on brisket. Should I inject brisket? Good injection? IT of 195? Cooking temp of 225-250? Also I have to do these tonight, because I'm leaving on thurs out of town and there party is on Friday. How should they reheat these two as to not dry them out?
 
You'll be fine. I'd get some cherry wood chunks if you can, gives a nicer color to the meat. Plus apple is really mild, so the smoke flavor will be pretty subtle. My favorite injection for brisket (or any beef I'm injecting) is a 50/50 mix of strong beef broth and BBQ sauce. If the BBQ sauce is really thick, use more broth and less sauce.

Good luck!
 
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