5lb Brisket Flat
Family is in love with my smoked brisket flat. It's the second time I've made it for them. Even though it's on the dryer side, the flavor is great. Here were my steps for anyone curious:
6:45- Remove Brisket from Fridge, Trim Fat (if needed (rounded edges, keep a good fat cap)), rub w/ mustard, and season w/ custom blend (most of blend should go on fat cap on top)
Custom Blend to include Jack Stack All Purpose Rub, Meat Church The Gospel Rub, Black Pepper, White Pepper, and Garlic Powder
7:15 Start Grill w/ Hickory Wood, Lump Charcoal, and Slowroller. Bring to 250.
8:00 Put Brisket and bowl of water on grill
Spritz w/ Apple Juice every 30 or so minutes
12:30- Brisket stalled at 155. Put Foil Boat under brisket and add Beef Broth to Boat
3:30- Most of the brisket is probe tender and hitting 190. A few places were not quite ready, so I did a loose tent of foil over top for 30 minutes.
4:00- Pull brisket off and let it rest on the counter for 30 minutes, uncovered.
4:30- Wrap tightly in double foil and a towel. Place in cooler for 60 minutes +/-
5:30- Dinner