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First brisket going on tonight

mkcmkc Posts: 540
edited 4:04PM in EggHead Forum
Of course, now I've jinxed myself..

I have a 12 pound choice grade packer going on tonight. Currently in the fridge with a mix of Cowlick and coarse Dizzy Dust and an injection that's a combo of Dr. BBQ's and Thirdeye's, made with homemade beef stock.

I have the lump loaded to just below the platesetter. The DigiQ is set to 225 pit, 165 food so I can foil at 165. 2 chunks of oak and one of pecan for smoke.

I plan to drink lots of water before I go to bed, just in case :lol:

Hope I didn't forget anything! Think happy brisket thoughts for me!
Egging in Denton, Texas


  • toothpicktoothpick Posts: 154
    Good thoughts coming your way from NC! Tell us how it comes out.
  • Roll TideRoll Tide Posts: 505
    Good Luck, Enjoy
  • mkcmkc Posts: 540
    Dang that was fast! At 225, the 12 pounder took less than 12 hours to get to 165 (it was 177 internal when I got up at 7:30 this morning).

    Have it foiled and coasting up to 185 for a tenderness check, but it seemed VERY tender at 177.

    Brisket for breakfast, anyone?
    Egging in Denton, Texas
  • CrimsongatorCrimsongator Posts: 5,791
    Sounds like you know what you are doing. But I'll open a can of worms.....fat side up or fat side down?
  • mkcmkc Posts: 540
    Fat side down. Following Thirdeye's recommendations.
    Egging in Denton, Texas
  • Just remember, Simple sometimes is better.
  • Enjoy.
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