21 pounds before trimming.
Smoked at 175 for 8 hours then wrapped in the tray, then 4 more hours and bumped the temp to 225. Finished at 207° internal temp and rested in my cooler for 3 hours. Tasted amazing and ready to make tacos for my work potluck.
Dijon Mustard binder, Course salt, pepper, cayenne pepper, garlic powder, onion power and coriander.
by thorntob
9 Comments
So many cheaper cuts that would have done the same thing a lot easier
And all that would not be brisket, oh no, I wanted to shred it it instead of just slicing it….
I love my some brisket tacos. Well done
I normally do brisket tacos with my leftover brisket but that’s just me. IMO there are better cuts for making shredded beef for tacos (ask your local butcher for shoulder clod). If you’re happy with it that’s awesome!
One hundred billion dollars
That looks fantastic.
That’s a mortgage payment lol
You shredded all of it??
Looks great! I did a 19lb for my very first one…. Point was great flat was a little dry, but dude these long cooks killlll me. Only have ever done one brisket LOL next one will be half the weight. But brisket tacos sound deli shoes right now