@tcdawg that brisket looks awesome! I just picked one up from Costco I need to practice with.
Did you inject it or rub only?
Temp for cook, typical low & slow, 225?
Rub only
I really have not played around w injections.
I'd like for us to do a side by side comparison of brisket at some event so I can understand if mine is crap compared to yours. I see no reason to inject mine, or do more rub than salt and pepper, but it could be that I just don't know any better. I go to 203* internal temp.
I'll be in Austin later this month and I'm going to track down a Franklin's bbq joint to try their brisket.
- Torg