Hello from Northern Michigan

[Spinaker]

If you bought a PRIME brisket, you don't need to inject. I always wrap mine, but that is just to cut down on the time. You can wrap at 165 F like Meat head says, but I usually take it to 175-180 F just to get extra bark and to prevent the BRIZ from turning into roast beef in the foil. I like really thick black bark on my briskets. So for me, its worth the extra time unwrapped. Just my two cents.
Good Luck, and Welcome to the PIT
-John

[Beefchop]

We've got Traverse City in the House! I grew up in Gladwin. BBQ is great for the paleo crowd. Welcome to the pit.

[DWCowles]

Welcome to the Pit

[jcrouse]

Welcome. I did 12 years in GR. Have been gone for 5 now. Wife really misses the lake shore.

[Jon Solberg]

Very Cool. I'm an east sider. Standish and south. So glad you here!

[morairtym]

Traverse City Area.

[Jon Solberg]

WELCOME! So cool to see Michigan rising to the top of the pit. What part of Northern MI you hail from?

[smarkley]

Welcome Aboard @morairtym

[fuzzydaddy]

Welcome to the Pit! I'm not experienced with briskets. I'm sure others will chime in.

[morairtym]

So I have always loved BBQ but it was not until last year in November when I cut carbs out of my diet that my BBQ craze started. I stumbled on this website back in February and have tried out a few things on my Weber grill. So far i have made some of the best pulled pork and ribs I have ever tasted. I have also smoked some wings.

I ended up building an 55g drum smoker, used it once and the thing about drove me insane the thing could not hold a steady temperature to save my life. I picked up a BBQ Guru Cyber Wifi and now it can hold 225 without keeping me up all night.

I smoked 2 pork shoulders for the office, and made some of the KC Classic Barbecue Sauce. They almost drank the stuff out of the bottle, I have requests to make extra for some people the next time I need to make more. I pointed them to the site but they still want me to make it go figure.

I was given 2 small 2 lb brisket flats, needless to say the flats came out a bit dry.

I ended up picking a whole packer brisket last weekend to smoke Thursday night for a party on Friday. It's been trimmed and salted.

Now all that's left to do is rub latter tonight or tomorrow once I get home and toss it on.

Any recommendations? I have read meatheads guide to Texas Brisket. I think I'll inject it but not sure if/when I should wrap.