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Old 07-11-2010, 06:37 AM   #2
is one Smokin' Farker

Join Date: 09-09-08
Location: Red Lion, PA

Inject early (search Chris Lilly's), rub just before putting on pit. Keep temp around 225-250 Wrap in foil at 165 with a little beef stock, then pull at 195. Rest for an hour or two in a cooler. Slice across the grain.
Depending on the size of the brisket, it could take 12 hours, so be patient and good luck.
This is a simple way to do it, I'm sure there are several other ways to get a fine product.
Backwoods- Competitor
"The Twins"- 2 Large Grill Domes
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Weber Smokey Mountain
Kamado #7

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