Family decided that we are doing brisket this weekend for my 66th. Costco only had some nice flats, so not doing a whole packer (flat and point). Cook today... eat tomorrow.
Began by trimming the meat to shape and removing the really thin edges. Removed the fat. Inserted toothpicks to mark the grain direction. Injected with beef bone broth + garlic powder. Dusted the meat with Butchers Phosphate TR, Accent. Drizzled some Head Country marinade. Salted with 1/2 tablespoon Kosher salt per pound (so around 3.5 tablespoons). Let it rest....
Added my Sound Q Beef Rub (same as I use on my beef tenderloin).
Onto the smoker at 180 (heavy smoke) for 90 minutes or so; and then kicked up the temp to 225. Spritz now and then with apple cider + water. After several hours in the smoker, the brisket reached around 155 degrees and began the "stall" -- when the meat seems to linger at the same temp and not increase. Time for the Texas Crutch -- which is lingo for wrapping the brisket in layers of aluminum foil, with some spritz, and continuing the cook.
Around 11.5 hours into the cook, I removed the covered brisket from the smoker. I unwrapped the foil, and placed the meat and juices into an aluminum foil cooking pan. Sealed up the meat into the tray by affixing more foil as a cover, and smothered the aluminum in a thick towel. Placed it all into my oven, to rest until morning (oven was OFF; just wanted some place insulated.
This morning we removed the brisket and its bath of au jus; sliced it thin on the electric slicer, and we are ready for dinner tonite. To warm, we will use a bath of au jus plus bone broth. Onto a good roll, add some onions/peppers, cheese maybe, and bon appetit.