I ijected a few times this summer, but like my old way better. i use a jaccard on the top and bottom of the brisket, then marinade in a strong marinade for a few hours at least. I also add the rub that im using to the marinade. once marinading is done, i add a vERY HEAVY dose of the rub and turbinado sugar and cook around 250.
Towards the end, ususlly when its in that 'stuck zone', I add more rub, turbinado sugar, Drizzle with Honey(or some sauce,... my latest was apple butter which worked awesome, but pissed off my kids cause i used it all up) and a healthy spray of apple juice. foil it and finish in the pit, then remove it and let rest of a few hours in a dry cooler.
I never had a tasteless brisket doing it that way..
and i just made myselff hungry typing that.
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anderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
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