tonight I'm doing a 13 lb packer that injected with a beef stock, Worcestershire and beefy onion soup that stuff worked so well with the chuckies that I thought I'd do the brisket with it to and see how it comes out. I rubbed it with SPOG and a lil mesquite rub on top. sorry didn't get picks of the rub process but man this is a big slab of meat!
Im smokin it with the jack Daniels aging barrel chips and a few cherry pellets thrown in. I'll post some more picks when it is done