So I went with the wet brine overnight (about 18 hours) - beef bone broth, water, sugar, brown sugar, salt, garlic powder, onion powder, star anise, cloves, bay leaves, cinnamon (not the full recipe, only what I had), some other random spices (turmeric)... Pulled it out and let it get to room temperature this morning. Around 11 AM, I dried it off and injected liquefied beef tallow (thanks to the butcher shop where I purchased the brisket - they had a fresh supply) into the meat. Rubbed it with salt, pepper, smoked paprika, garlic powder, and onion powder. Went on the smoker and stayed pretty solid at 250 external temp for about 6 hours, internal temp finally got to 195 after I stoked the charcoal around 5 PM. Marinated it every 45 minutes starting around 2 PM with a combo of apple juice, water, salt, sugar and Worcestershire sauce. Cheated slightly and pulled the brisket off the grill around 6:30 PM and microwaved it for 2 minutes... Yeah, I know, so don't bitch at me. Still figuring it out, but this is the best brisket I have ever done. It was damn good...
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