The flat of a brisket. Marinated with my own rub I’ve been working on for about 6 months. Vacuum sealed overnight. Cooked at 144° for 44 hrs. Rested in the fridge for 5 days to redistribute its juices.
Placed in pellet smoker for 4 hrs at 180° to develop a crust. Allowed to rest for 30 minutes before slicing.
by z-adventure
2 Comments
How was it? Texture?
Wow marinaded for 6 months? That’s quite a while!
/j
looks good! I feel like the 5 day rest wasn’t strictly necessary, I think overnight would’ve already been more than enough.