Prepped a Brisket by trimming most of the fat and silverskin off and injecting it with a 50/50 mix of our Spicy Chilli Dill Pickle Brine and Beef Broth, then covered it in Bourbon BBQ Rub and Freaking Chicken Mediterranean style ‘BBQ Provencale’ Rubs.
N.B. Injecting 100% Pickle Juice makes meats too soft, as it is a Tenderizer.
Smoked overnight in Pellet Smoker Fri night 10pm with Lumber Jack Competition Pellets at 110C. At 8am Sat, put it in a Beef Broth Boat covered in tinfoil in the house oven at 100C, till it reached 96c at 6pm. This is the Busy Man Brisket technique as I worked all day but had guests coming for a big feed Sat night.
