First time cooking brisket, I thought it came out pretty well. Would love to hear what yall think.
Pretty basic cook.
Salted one day in advance.
Binder: Yellow Mustard
Seasoning: Pepper, Garlic, Onion, Cumin, Cayenne
Started at 200f with supersmoke until brisket hit 160f
wrapped in butcher paper with tallow, turned up to 275f
pulled at 203f internal temp
by Neither_Foot6830
6 Comments
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Damn that looks good!!!
Nailed it. You put the rest of us rookies to shame.
200f until you hit 160? How long did that take?
Looks good. The most important part is if you yourself enjoyed it.
How did / does the bark stay so good after wrapping it up? Does it get soggy?