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Buy 10lb brisket. Cut off outside fat where possible. Rub with spicy rub seasonings. Put on smoker at 190F for 2hrs with bowl of apple juice. Inject brisket with reduced apple juice and turn meat. Raise temp to 220F for 6hrs. Inject with reduced apple juice every time you open grill. Raise temp to 240F for 2hrs. Inject with reduced apple juice. Once meat internal temp is >190F, pull off and let sit for 2hrs. Slice across the grain in 1/4" thick slices. Eat

Buy 10lb brisket. Cut off outside fat where possible. Rub with spicy rub seasonings. Put on smoker at 190F for 2hrs with bowl of apple juice. Inject brisket with reduced apple juice and turn meat. Raise temp to 220F for 6hrs. Inject with reduced apple juice every time you open grill. Raise temp to 240F for 2hrs. Inject with reduced apple juice. Once meat internal temp is >190F, pull off and let sit for 2hrs. Slice across the grain in 1/4" thick slices. Eat

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[–] • 1 pt (edited )

Here in Texas, the butcher paper wrap and then cooler hold makes it even more tender. It takes FOREVER but damn is it worth it..

Look great though! Tender enough?

ETA: I was late to the game and another already mentioned it.

[–] [deleted] • 1 pt

This was my first brisket on this smoker. It is very tender. If I have time, I'll wrap the next one with a probe installed and put it in a cooler overnight with a low temperature alarm around 140F.

[–] • 1 pt

Nice - post about that one too. I need to make some brisket but my smoker got messed up in rain..