Brisket Theories

Primeggister1

I have been cooking Brisket for a year and a half. I have learned that obviously quality meat is must. Just wondering on how the results have been at times and temperatures according to the weight of the Brisket (duration of cooks - anyone????). I do marinate and rub and mop. Any good injections out there? What injector tip and make/model is best?

Zinger

I like cooking brisket flats in the 7 to 9 lb range. I cook at 250 dome temp. I find mine cook pretty consistently at 1 hr 15 min to 1 hr 30 min a lb. I Inject with beef broth mixed with Butcher's BBQ Brisket Inject. I use the syringes that come with injectable marinades you pick up at the grocery store.

I have an 8 pounder on now that I put on at 4 a.m.
I injected with 10 oz broth mixed with a little over 1/4 cup of Butcher's. When I put the Maverick probe in at 8 this morning, and then pulled it out breifely juices poured from the meat. Bet thats a good sign.

Photo Egg

Sounds like your in for a great lunch...
Darian