Went to Sam's yesterday and they had two 5.5 lb brisket flats that were
just about the same thickness throughout. I did one tonight.
Here it is getting started.
This is exactly what I did.
I injected with this.
2 cups beef stock, 1 tsp salt, 1 tbl worchestire, 1 tbl good bbq
rub, 1 stick butter. Simmer 30 min. Inject when cooled. Simple, easy
And let it set in the frig overnight before cooking.
Dizzy Pig Course Rub, and three chunks of hickory. 250 at the grid
NOT the dome. Dome was about 260 - 265. Indirect with a drip pan that
was half water half apple juice to prevent the juice from burning.
Sprayed with apple juice about every 30 mins. Once internal reached
170, I place brisket in an aluminum pan added just enough apple juice to
cover the bottom of the pan and sealed the pan with foil. Place back
on the egg and bumped the temp to 300 at the grid. Once temp reached
205, I pulled it and removed it from the pan which now has a lot of
juices. This thing was like a full sponge. Juices was just a bubbling
out where the temp. probe had been. I double foiled it adding some of
the juice from the pan into the foil pouch. Placed it in a cooler for 3
Sliced it up and this thing was extremely juicy, tender and great
flavor. If I had to find something wrong with this brisket it was the
smoke ring was not as thick and pronounced as my other briskets and the
bark was not as hard. I can live with those.
I'm hoping you can see the juiciness in this pic. This is directly
after the cut, I did not brush it with juice or anything. It is VERY
I will be very happy if I can duplicate this success again anytime I
do a brisket flat. In my wife and my mind, this one is as close to
perfect as I had ever made or eaten.
Welcome to the Swamp.....GO GATORS!!!!