Goosehunter51
New member
Started yesterday with injection at around 8 pm. 32 oz. beef broth, 1/4 cup BPS Money Seasoning, five minced garlic cloves and a little bit of Pepper. Put in sauce pan and warmed while stirring to dissolve the seasoning in the broth. Then waited until it cooled to room temp and injected the heck out of that Brisket.
Add a note, I did strain through some cheesecloth prior to injecting.
Brisket put on at Midnight at 200 degrees. At 3 am temp increased to 240 degrees. This is what it looked like at 9 am.
Internal temp reading 207, new probe placement showing 180. Foiled and kept at 240 degrees.
Add a note, I did strain through some cheesecloth prior to injecting.
Brisket put on at Midnight at 200 degrees. At 3 am temp increased to 240 degrees. This is what it looked like at 9 am.
Internal temp reading 207, new probe placement showing 180. Foiled and kept at 240 degrees.
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