Brisket Falt going on the New Smoker Today!

[MX]

For Fathers day I got the Char-Griller 3 in 1 pit (gas, coal, and offset smoker) I will cook my first brisket in about 10 years today.
 
Wife picked up the flat, because that is what they had....
 
Flat tends to be dry, so last night I injected it with a beer and broth mix and let it sit over night, also put a light rub of dijon mustard on it.
Will re-inject the juice that is in the bottom of the pan before I pit it.
 
Rub:
smoked paprika
smoked salt
garlic / onion powder
black pepper
cumin
chili powder
 
Will have to cook on high heat approx 300-325 to get it done.
When it hits about 150-160 I will pull it and wrap it and let it finish, then rest in cooler for at least an hour.
 
Hope it goes well, the whole block party depends on it.......maybe I should have waited to start drinking....
 
T

 

[Brickhouse]

I only do flat honestly and I think it works out the best. Just gotta keep it moist. I love to wrap mine in foil and towels then place in a cooler for an hour after smoking. It gets the juices returning to the meat.

Good luck!

 

[MX]

yeah, it will only "smoke" for 2 hours or so, then get tinned, and left on the grill until it makes temp

 

[JHolmes763]

Pics!

I hope it turns out delicious.

 

[MX]