I just took off my first brisket from my AQ. In the recipes, I saw nothing about rubs or seasonings, so I went ahead and seasoned it with my usual spices. No marinade or injections. I decided against the probe and put in a remote thermometer instead and let it rip at 225 for 14 hours. (11.6 lb. brisket) I took a piece to sample and it was a complete and total taste bud or*asm. I wrapped it in heavy foil and into the fridge.I'll warm it up for tonite's dinner late afternoon. I figure a couple of hours back in the AQ (still wrapped) at 145 or so for a couple of hours should do it. Anyone with any suggestions regarding injections etc, please post. The brisket seemed very moist with a bit of "hardness" on the underside of the thin part. Maybe I should have turned it halfway through cooking? That would have meant getting up at 2 a.m. though. Higher position in the AQ next time?
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