Originally Posted by Bludawg
Injecting is a waste of time,everything that brisket needs god already put in it. Forget about the meats temp cook to probe tender in the thickest part of the Flat.( If the thickest area of the Flat is probe tender the Point will be too). Go 4 hrs fat cap down at 300 wrap it in BP. continue to cook fat cap up. it will go probe tender in the thickest part of the flat in less than 2 hrs. Rest it two hrs or until the internal temp has dropped to 150 before slicing.
BBQ RULES for SUCCESS
"YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender in the thickest part of the Flat, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.
i dont do hot and fast, but i highly agree with no injecting, salt and pepper and like Blud said, god gave it what it needs to taste good.