After initial of about 6 hours, pulled and wrapped and put back for closer to 5hours. Rested in the oven at low heat about an hour. Came out pretty solid in my opinion, maybe a tad bit dry, at least for my wife. Just used an apple maple rub with apple pellets. Brisket was 12lbs before trimmed. I should have pulled it a little earlier and maybe not rested in the oven. But I was pretty stoked! Did some wings and dogs as well. Happy Father’s Day !
by brave1047
3 Comments
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Looks good! But it looks like you sliced it with the grain instead of against it.
Nice! I’m sure it was still delicious.
A nice long rest is really important for brisket. I usually cook mine over night and then pull in the morning and let rest in a cooler for about 6-8 hours before dinner time. This allows the juices to distribute from the fat back into the leaner parts of the meat. This really turned my brisket game up a notch.