Bainbridge BBQ Brisket

By KennyB07

Ingredients

• 15 # packer
• 16 Oz beef stock
• 2 tsp better than bouillon
• Bainbridge beef rub

Preparation

Step 1

Heat beef stock and bouillon, whisk until dissolved. Let cool. Inject and let sit over night in fridge.
Preheat smoker with charcoal and hickory to 350*. Trim heavy fat cap to about 1/4" thick. Trim fat on top side and remove silver skin. Remove as much of fat between point and flat as you can. Cut corner of flat across the grain. Dry rub on fat cap on lighter side. Dry rub on top, apply heavy. Put on smoker and smoke for 2-1/2 to 3 hours. Put in full aluminum pan and cover tightly with foil. Continue to cook for 2 hours. Start testing for done, probe should go through the flat like butter, about 205*. Once it gets there, remove from cooker, cut off point, return flat to pan. Recover tightly, put in cooler and cover with heavy towels. Can cube up point and cook in pan with rub or sauce for burnt ends. Let flat stand in cooler for a couple hours. Remove and slice brisket about 3/16" thick slices. Really tender and moist. Ate without knives.