Competition Brisket Basics

1. Selection - Choose a brisket 12 to 14 pounds this is usually the right size and check to see if it bends and is flexible.
2. Inject with mixture of beef base and your favorite rub.
3. Rest and let it come to room temperature
4. Rub outside with rub (You can rub with yellow mustard to allow the rub to stick better if desired)
5. Get your smoker up to 225-250 degrees, then load brisket.  Use an internal temperature gauge and smoke until 160 degrees  (estimated 4-5 hours).
6. Wrap brisket and add liquid (beef broth, beer, Dr Pepper, etc.)
7. Cook to 195 degrees (estimated 2-4 hours), remove and put in an ice chest to hold the heat and let rest for 3 hours.
8. Slice and enjoy!

As always, be creative and play with the variables.  - Brad