Smoking my first brisket
I like injecting my brisket in 1”x1” squares with beef broth I cut the fat. To a 1/4” and season with salt and pepper adding some paprika to give a little more colour. I put the flat into a tin foil pan with a layer of the fat in the bottom and the point right on the smoker I set the temp on my put boss at 225 for a fast cook but most the time at 200 and let it go until the internal temp is 203. You can cover the flat when the temp hits 175ish it quits taking smoke at that temp. The last one I did whole did not wrap and did not separate. I think with time I will get better at that it was still delicious
I like injecting my brisket in 1”x1” squares with beef broth I cut the fat. To a 1/4” and season with salt and pepper adding some paprika to give a little more colour. I put the flat into a tin foil pan with a layer of the fat in the bottom and the point right on the smoker I set the temp on my put boss at 225 for a fast cook but most the time at 200 and let it go until the internal temp is 203. You can cover the flat when the temp hits 175ish it quits taking smoke at that temp. The last one I did whole did not wrap and did not separate. I think with time I will get better at that it was still delicious
