Found a decent 12lb brisket the other day from Costco. Trimmed it up last night and mixed up a simple injection of beef consommé , worcestershire sauce, soy sauce, dash of brown sugar , and a dash of red wine vinegar. Let it sit over night in my cambro with ice in the bottom. This morning a hour prior to smoking , I seasoned it liberally with Killer Hog’s TX Rub. First 2 1/2 hours on the Wsm with oak wood at 350 degrees. After my bark bark was good and set , I put it in a hotel pan and covered with foil with a 1/4 cup of beef consommé. Finished it on the pellet grill set at 300 while I did yard work. It was probe tender at 208 with a total cook time of 6 hours and 15 minutes. 2 hour rest in the cambro then sliced. Good smoke flavor , decent bark , juicy, and super tender. Since I tried the H&F method last year I haven’t cooked a low and slow one since.
Sent from my iPhone using
Weber Kettle Club