Hot(ish)/Fast(ish) Brisket

[CSchieck]

Picked up an 18# Prime brisket from the Costco earlier this week. Injected with Butcher's prime friday evening and let sit in the fridge overnight. I inject through the cryovac to prevent unnecessary mess.

Fired up the smoker at 8:30 am. While the smoker was coming up to temp, I trimmed the brisket, wiped down with some Worcestershire sauce (sparingly), and applied some Montreal Steak Rub (also sparingly).

Brisket went on the cooker just before 10:00. Cooked fat side up, top rack at 275-325 for three hours, then wrapped in butcher paper and cooked at 250 (+/- 20 degrees) until it probed tender at around 5:00. Internal tempo was reading at 197 in the flat, 202 in the point.

Threw it in the cambro and let it rest until 7:00 when I sliced for consumption. Very moist. Very tender. No complaints. Thanks for reading.

 

[electron_si]

Looks like you nailed it.

How do you like the butchers injection. Been thinking about picking some up for my next brisket

 

[CSchieck]

Looks like you nailed it.

How do you like the butchers injection. Been thinking about picking some up for my next brisket

In my opinion it makes a big difference in both taste and moisture retention. It is a little expensive, but worth it.

 

[ClintHTX]

Point looks incredible.

 

[aks801]

I'd hit one or nine slices of that!

 

[EdLo]

Looks great.