Smoking with fresh herbs.
10 -13 pound brisket
2 TBSP Black Pepper
2 TBSP Granulated Garlic
2 TBSP Thyme
1.5 TBSP Granulated Salt.
Herbs for Smoke,
1-2 gallons of any combination of fresh herbs: rosemary, thyme, bayleaf, oregano
Trim the fat to 1/4 inch. Season with the dry rub. Marinate for 4 to 24 hours.
Cook at 210-225 F until the interior brisket reaches 165 F.
Wrap with foil and return to BBQ and cook until the interior temp reachs 203-208 F
Put in a cooler and let rest for at least 30 minutes and up to 2 hours.
Slice then serve with my BBQ sauce.
To calculate how many servings you get from a brisket, I would break it down like this: if you have a 10 pound brisket assume 20% will be lost to dehydration, and a 5% loss due to trimmings fat. So now you have a fully cooked ready to eat and brisket Weighing 7 1/2 pounds. 7 1/2 pounds times 16 oz equals 120 oz, 120 ounces divided by 6 ounce servings equals 20 servings 6 oz each, or if you have 8 ounce servings you would get 15 servings. Short answer 15-20 servings. for a 10# brisket
BBQ Grill thermometer with 2 probes
(Intant read meat thermometer link below)
Accu sharp Filet Knife Sharpener
(All still pictures shot with a canon 6D, link below)
Original of the video here