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Saturday Brisket :-)

XLentEGG
XLentEGG Posts: 436
in EggHead Forum
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
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More meat please !! :-)
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