Had planned on making a brisket early Saturday morning but since I work graveyard shifts I could not wake up. To get the brisket done in time for the family I had to bump up the heat on the stickburner. Threw the Angus brisket on when the smoker was at 400....kept temps around 320-350 the entire cook. Injected with Butchers injection with Prime Dust, rubbed with salt, pepper, paprika, chile powder, cumin, garlic and onion powder. Brisket was done after 6 hours, came out great!
After seperating and eating the point.
Cheesy starchy goodness.
Plated on the finest china.
It was my sons first time trying brisket.
And the reaction..........
I think that means he likes it!