Doing my first Brisket tomorrow night and as the title suggests should i just use Cash Cow or a combination of rubs?
I have pretty much all the other BPS rubs. I am going to inject with beef broth, or should i add something to the beef broth as well? Also going to wrap in butcher paper. I think I am going to put it on the pit at about 10pm and let her go overnight. I kind of have to do that because I only have a Davy Crockett and am also doing pig shots and Smoked mac and cheese so I need to get the brisket off and in a cooler for a couple hours while those items cook.
Thanks for any pointers, this is my first brisket and pig shots.
I have pretty much all the other BPS rubs. I am going to inject with beef broth, or should i add something to the beef broth as well? Also going to wrap in butcher paper. I think I am going to put it on the pit at about 10pm and let her go overnight. I kind of have to do that because I only have a Davy Crockett and am also doing pig shots and Smoked mac and cheese so I need to get the brisket off and in a cooler for a couple hours while those items cook.
Thanks for any pointers, this is my first brisket and pig shots.
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