This is a 8.5 pound brisket that I picked up yesterday. No trimming was needed so I gave it a light coating of
Worchestire then coated it in layers of rubs. First layer was garlic pepper, next was FSB Hot and finally a
coating of Montreal steak seasoning.
I am using my Weber 22.5 today burning KBB with cherry wood chunks. I have a foil pan under the brisket with
water. This was taken after about 30 minutes in the cooker. Brisket was foiled at 160 and pulled at 196. It took
a little over 7 hours to reach 196. I maintained a temperature of 250 to 275 the entire cook.
Here it is sliced after a 2 hour FTC.
My plate with some leftover potato salad, a cucumber salad and cob.
I usually will inject my briskets, apply a rub and refrigerate overnight. I decided to just go simple on this one and
I found out simple, for us, worked the best. The beef tasted like beef and that is really what it is all about!
