- Messages
- 37
- Grill(s) owned
- Bull
4.5 lb brisket, after trimming. Injected with beef stock overnight and robbed with hedger dust. RT-700 set to 230 degrees throughout. When probes reached 165 degrees, double wrapped brisket in heavy duty foil and 1cup beef stock. Left on smoker until probes reached 203. Removed from smoker and allowed to rest for 1 hour. Total time was 10 hours.