Little Dick's brisket fix!

LittleDick'sBBQ said:

Greetings,

I have an 8-pound brisket I plan to smoke tomorrow. I would like to inject (first time!) it tonight, smoke it tomorrow, eat it tomorrow night. I am planning to use Kingsford and the Minion method (for the first time!) on a 22.5 Weber One-touch Silver kettle and adding hickory chunks. I plan to smoke it for 6-8 hours then foil/finish in an oven. I DO have some questions though:

fire-building/maintaining suggestions?
injection suggestions?
rub suggestions? (I am using ingredients from the spice cabinet)
finish temperature?
anything else?

I hope I am not asking too much. Any quick hints will be appreciated...or direct me to a previous post. I'll follow-up with pr0n ("The Pr0n Promise!")!

Thanks,
Little Dick

Click to expand...

Check out this link brotha it's got everything you would ever want to know Holy Grail as for a injection I inject my brisket with low sodium beef broth and my brisket rub ground fine in a magic bullet so it doesn't clog the injector. I load up my 12'' UDS charcoal basket with Stubbs briquettes or B&B Mesquite lump whatever I feel like at the time, I load up to where I won't need to refill better safe then sorry:doh:. but on your weber you can easily refill charcoal so you'll be ok just don't let it get to low in temp before you dump more coal on.As for rub I like John Henry Texas Brisket Rub its good stuff great on beef. I've been wrapping my last few briskets at 160* in foil with 3/4 of beef broth until it reaches 204 then draining the juices from the foil, wrapping it back up in the foil then into a moving blanket AND THEN :shock: dropping it into a cooler for a hour before I slice it. I like to cook briskets hot and fast at 325 -350 my last 14# took 6 hour including the rest in the cooler here's a few pic's good luck man I look forward to your PRON you'll do fine brotha practice makes perfect :thumb:

I'd say your off to a great start............

Keep us updated

Looking good!