Full Packer

[old sarge]

My brisket. The strips are trimmed fat from the other side.

 

[barelfly]

Looks good!

 

[DivotMaker]

Awesome, Dave!  How'd you prepare it?  We need details, please!!

 

[old sarge]

OK.  Here is the family secret: I trim off some of the thick fat to lay across the nude side after I Jacquard and do a beef broth inject. Then a vigorous rub/massage of Kosher salt, fresh cracked pepper, garlic powder, and brown sugar all over. Into the smoker at 225 with an IT target of 195. 6 -7 ounces of hickory. When it hits the temp, double layers of heavy duty foil then wrapped in a very large beach towel and into a cooler for a couple of hours. Can't tell you how long it took but the wait is a killer.  This method always comes out juicy and tender.  (Hint:  Prime packer from Costco)

 

[EFGM]

Another...

way to go David

 

[DivotMaker]

Thanks Dave!  Sounds like you've found your "killer brisket" recipe!!

 

[old sarge]

Tony - That is the same rub and procedure I use for butts minus the injection and Jacquard. Always tasty and good bark. Once in a while I go 230 if I start late.

 

[NDKoze]

Lookin good as always Dave. Now I am hungry already and it is only 9:30 AM.