Saturday Brisket :-)

XLentEGG

Thursday night was prep night. keeping it simple this time . Salt and Pepper on the fat cap, Dizzy Dust and Cow lick rub down. Wrapped in plastic and refrigerated until this morning. Last night I injected it while still wrapped with a marinade made from beef broth, dizzy dust and cow lick. Injection was cooked ,strained and cooled prior to use. Smoked ( 7hrs ) with Hickory at 225* with fat cap down. foiled at 140* removed at 190* wrapped in towels and put in cooler for two hours to stabilize . This was a seven pound Angus from Rest. Depot

SickEyeDiaz

Those are some close-up pics!

Looks good. Man I love brisket.

sodigthisbigcrux

looks good...

is an hour a pound the general rule? I picked up a 5.5 pounder from Costco today

Chris_Wang

I'd eat that

Scottborasjr

Don't worry about leftovers, I will be there shortly!

XLentEGG

Thank you all !
Sodi , I just put the thermo probe into the thickest part of the meat and let it go. Time will vary , but the temp is the only dependable way I have found to cook large cuts of meat .