I'm not a pit master, but I can fool others into thinking I'm damn near one. Anyways, I'm just curious of what some of you guys use for your habitual recipe. Say what you want about the injection, I know its not considered proper, but it makes the most insanely tender/juicy brisket.
Day 1. Take a bottle of Claudes Beef Brisket marinade and inject it all over the brisket. Throw the brisket in a trash bag and let it sit for a day in the fridge.
Day 2. Rub - 1 cup crushed peppercorn medley, 1/2 cup of Lowrys season salt, 1/2 cup table salt. Knead the rub in.
Get the smoker running and cook the meat at 300 for 3 hours with wood and a few briquettes. Pop the lid, wrap it in foil, get the heat down to about 180 ~ 190 and let it cook for 1 hour per pound the brisket originally weighed.
Overall, a typical brisket takes me about 12 to 18 hours to cook.
Day 1. Take a bottle of Claudes Beef Brisket marinade and inject it all over the brisket. Throw the brisket in a trash bag and let it sit for a day in the fridge.
Day 2. Rub - 1 cup crushed peppercorn medley, 1/2 cup of Lowrys season salt, 1/2 cup table salt. Knead the rub in.
Get the smoker running and cook the meat at 300 for 3 hours with wood and a few briquettes. Pop the lid, wrap it in foil, get the heat down to about 180 ~ 190 and let it cook for 1 hour per pound the brisket originally weighed.
Overall, a typical brisket takes me about 12 to 18 hours to cook.
