BBQ Brisket
10 hours
225-250°
200°
5 hours
3 hours
2 hours
Ingredients
- Brisket
- Beef Stock
- SPG
Inject with beef stock. Keep remaining beef stock, use to baste meat.
Smoke for 5 hours at 225°-250°, 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).