Woke up kinda late to do a briskie so I fired up the kettle for smoking!!
Wet aged a briskie for -3- weeks. Cut most of the fat off. Injected with Kosmo's Grand Reserve Brisket Injection for that deep down beefy flavor!!
Used a spicy sweet garlic rub from Montana Cattle Company.
Onto the kettle with some California red oak for smoke......
-7- hours in the kettle and a two hour hold I got this...(who says you need a 400 lb offset to do good briskie??
Sliced like warm butter...keeping the fat on is not crucial in having a moist tender briskie...I must have trimmed off 4 lbs!!
Thanks for looking at what Smokeasaurus is cooking!!