Smoked a brisket sunday, it turned out very tender
I had a 14# packer, so I seperated the flat & point
injected with beef broth & moore's, then rubbed with onion powder, cbp,sea salt, and paprika for color
rubbed and ready
smoked @ 225º till internal hit 165º, then foiled and pulled @ 190º to rest
it was very tender and moist
Thanks for Viewing!
I had a 14# packer, so I seperated the flat & point
rubbed and ready
Thanks for Viewing!