Smoked Brisket From Start to Finish
Smoked Brisket From Start to Finish
3 unique actions:
1) Injected and rubbed the briskie down just one hour before throwing it on the smoker (I normally do that the night before).
2) Cooked at 275° instead of my normal 200°-225°
3) Braised in beef broth w/ the meat side down for about 2 hours (fat cap up)
Source: StokedOnSmoke
