BBQ Brisket
Total Time10 hours
Smoke Time5 hours
Crutch Time3 hours
Rest Time2 hours
Temperature 107-121°C
Finish Temp 93°C
Ingredients
Preferences
Volume
Weight
- Brisket
- Beef Stock
- SPG
Instructions
Inject with beef stock. Keep remaining beef stock, use to baste meat.
Smoke for 5 hours at 107°C-157°C, place crutch tray underneath to catch drippings.
Crutch in tray sealed with tinfoil. Dump left over beef stock in tray.
Serve with meat juice, optionally mixed with a bit of BBQ sauce.
Cooking time for a small brisket: 9½ hours (5 hours smoke, 2½ hours crutch, 2 hours rest).