42BBQ
is Blowin Smoke!
Did a 12# Wally World brisket this weekend along with three 8 lb pork picnics. Injected with Dr. Barbecue brisket injection (beef broth, garlic powder, onion powder, cayenne, and Worcester sauce). I trimmed the brisket more aggressively than any in the past. I threw it on my stickburner over oak and apple wood, hot and fast.
Panned it with more beef broth and pulled it around 195 IT in the flat. Most of flat probed ok. Pulled it, separated flat and point, then chopped the point and back into the pit soaking up the drippings and more smoke. Burnt end were amazing, sliced flat was a tad dry but was rescued by drippings I had reserved. Best brisket yet. No pics of the flat, didn't slice until I was at the party.
Panned it with more beef broth and pulled it around 195 IT in the flat. Most of flat probed ok. Pulled it, separated flat and point, then chopped the point and back into the pit soaking up the drippings and more smoke. Burnt end were amazing, sliced flat was a tad dry but was rescued by drippings I had reserved. Best brisket yet. No pics of the flat, didn't slice until I was at the party.