I did 3 things differently this time around and this was the best and easily most tender brisket I've ever made: 1) Injected and rubbed the briskie down just one hour before throwing it on the smoker (I normally do that the night before). 2) Cooked at 275° instead of my normal 200°-225° 3) Braised in beef broth w/ the meat side down for about 2 hours (fat cap up) 10% off ALL Grill Dome Kamados and Accessories. The discount will be applied in your shopping cart: bit.ly/18expff Blog: bbqbros.net Instagram: instagram.com/bbqbros Facebook: www.facebook.com/BBQBrosBlog Twitter: twitter.com/#!/BBQBrosBlog Pinterest: pinterest.com/bbqbros/

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