7/31/2010 – Brisket

Picked-up a 6lb brisket (flat) from Costco.

  • Injected with a home-made marinade (while it was still in the cryo-vac)
  • Rubbed liberally with Sucklebusters “Hoochie Mama” rub
  • Put on pit on “smoke” for about 4 hours
  • increased pit temp to 225 until IT = 160
  • Wrapped in foil and increased pit temp to 250)
  • Unwrapped and coated with “Bone Suckin’ Sauce”
  • Pulled (early) at IT 190