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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

That looks delicious! I'm not that familiar with cooking terms, can you tell me what injecting means in this context? Inject like with a syringe?

[–] • 2 pts

Yeah, they make meat syringes that look like they’re for embalming fluid. I like to use the normal sodium beef broth and inject it all over once the fat cap is trimmed. Then I let it warm to about room temperature. The salt breaks down the meat and tenderizes it. I use mustard as a binder for the dry rub. The mustard flavor disappears on the smoker, but the vinegar tenderizes it as well.