I picked up this 8.5 pound brisket yesterday at the commissary. Our son, Michael, is moving back to Georgia from Virginia, and
his request for dinner was brisket. He was leaving Virginia yesterday afternoon and would be in early this morning.
(He arrived at 1:30 AM) I injected the brisket with a mixture of Better than Bouillon, soy sauce, Worcestershire sauce and water.
Wrapped and put in the refrigerator overnight.
This morning I seasoned it with 3 layers of flavor. First I wet the brisket with Worcestershire then used a light amount of garlic
pepper. I then seasoned it fairly heavy with Fine Swine and Bovine. The last topping was Montreal Steak seasoning.
I put the brisket in the grid iron burning a mixture of cherry and hickory, with cherry pellets in the 12 inch smoker tube. I smoked it
at 165 for 3 hours then kicked up the temperature to 250. Once it hit 165 it was wrapped in foil and I used a cup of beef stock
mixed with garlic powder and onion powder for the foil. The brisket was pulled at 203 and put in the oven to stay warm until dinner.
Michael has never tasted my Sweet Heat beans until now. I got all the ingredients put together and put the dutch oven in the grid iron.
This photo was after 4 hours at 250 and they are just about ready to come off the grill.
Brisket is sliced! Lots of juice and I was quite pleased with the smoke ring.
Dinner is served on our finest Chinet plates!
This was definitely the best brisket I have done. I am not completely sure what the difference between this one and the others one I
have done except this one I cooked fat side down the whole cook. It was also a lot larger than any of the others I have cooked.
