Originally Posted by Evilsports
I injected Fab-B mixed just with water and some of the plowboys rub that I used.
I suspect that the phosphates in the injection and the high heat both played roles in the outcome of the brisket. I didn't wrap it but I did scale the heat back to 250 once I figured it had went into collagen busting mode. It probed super tender at 201 so I don't know how much the rest helped? I also put a few tablespoons of butter and a bit more rub into the foil when I rested it, if you figure that made a difference?
All I know is I'm going to try and do it exactly the same next time. Man, I hope it wasn't a one time treat.
I have found as long as you get to IT of 205 to 210 it will be good every time, whether its in the oven in a pot or on the pit.... Keep up the good work....
LoneStar Grillz Insulated Vault w/Stoker, 18.5 Wsm, CharGriller Duo 5550 with Firebox, Weber Gold 22.5, 2x Maverick 732's