My first brisket (finished cook)

Last Tuesday we got the 6.6lb Premium flat Brisket at Publix.



On Sunday I injected it with a package of Au Jus gravy using two cans of beef broth and four tablespoons of bacon grease.

Then I took a twist and Sunday night I took the brisket out and slathered it with yellow mustard and DP Cow Lick. Then back into the fridge.



Tuesday 3:30am after sitting at room temp for an hour I sprinkled a little turbinado sugar all over it.

I got up at 2:30am and started my fire.



After an hour my fire stabilized so I put some pecan wood in under the platesetter and put the brisket on.



I set the Cyber Q II for 210* grid temp that gave me 250* at the dome.

I also setup the maverick for a different place in the meat and clipped the pit probe to the BGE's dome probe.




At 12:pm I peeked at the meat and found it was 163* internal so I wrapped it in foil and poured what I had leftover from the injection in the package.





Now I’m waiting for a 185* internal yet tender brisket.

Wish me luck!Tim

While we waite on the brisket to rest we fixed some spaghetti squash and Cindy quartered sweet potato's the long way with evoo and DP's Pineapplehead rub. We wraped all in foil and baked them for an hour.





Now for what we have waiting for ta da.



All was wonderful! Thank you all for helping me and wishing me well on this cook. Next time will be easer for me and there will be plenty of next times.





We sent our neighbor some and she called back right away that it was very good and to save the recipe! :woohoo: Even the neighbors loved it. :P There is plenty more so if any of you want to come over we will put the feed bag on! :P