Slow Smoked BBQ Brisket

[The Big Pig]

Slow Smoked BBQ Brisket

• 1 Full packer brisket (12-14 lbs.)
• 4 oz brisket rub (I use a combo of Lotta Bull's Red Dirt and Jim Baldridge's Secret Seasoning)
• Standard Fab B injection mix (2 cups water/1 cup Fab B)
• 1 Cup Brisket Mop

Directions:

1. Remove brisket from Cryovac and rinse. Pat dry.
2. Trim almost all fat from meat side of brisket. Leave fat vein between flat and point. Trim fat side of brisket to 1/4".
3. Thoroughly inject with Fab B.
4. Place brisket and remaining injection in large plastic bag and let brisket marinade in fridge overnight.
5. Remove brisket from bag. It should have an even coat of the Fab B "gravy" on it. It may be a little messy to handle but it's worth it.
6. Rub with your brisket rub.
7. Smoke at 225F using combo of cherry and hickory for flavor.
8. Cook to an internal temp of 175F and remove from cooker. Place in foil and pour the brisket mop in the foil with the brisket. Wrap tightly in foil and place back on cooker.
9. Keep cooking until 190-200F internal, or when the temperature probe slides in the meat like butter.
10. Let the brisket rest for 30 minutes and separate the flat from the point.
11. Slice the flat, cube the point and serve.