- You got to Trim it
- Inject it
- Put Rub on it
- Cook it without Foil
- Take it off Foil it and marinade it
- Sprinkle Rub on it again
- Put it back on
- Cook it till its done, Hardest Part
Brisket can be cooked at 225 for 12-24 hours or it can be cooked at 300 for 6 hours. It tastes the same either way. Hot and Fast seems to better in my experience then Low and Slow (sorry) its blowing the Competition away.
Pull it to see if its got a good spider web forming in the matrix of the meat. It should pull apart easy. Brisket is the Hardest Category in Competition. Once you master Brisket it’s easy!