Smoke'n Hot
Well-known member
- Messages
- 59
- Grill(s) owned
- Bull
Smoked a brisket today. Started at 2 AM. it's a 10 pound flat . Injected with a blend of campbell's soup beef consumee and Butcher BBQ brisket injection. Low smoke at 220. Took it off at 178 -180 at 3:30 pm. Wrapped it at 155. It is moist, tender and just yummy. Oh ,I used 4 Rivers BBQ brisket dry rub ( coarse pepper, salt and garlic .)