Hard to tell from the pics but this turned out awesome. I used mustard as a binder for the first time (on a brisket), Simple Citrus rub with black pepper, 225 for about 10 hrs until about 165 then I cut off the flat, wrapped them individually in butcher paper, and pulled at 201. Rested them in towels and cooler for 4 hours or so. (Obviously flat came off hours before the point.)
by capitalmill
2 Comments
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That’s one of the better ones I’ve seen here. I’m not to crazy on all that pink that one usually sees. Looks like that would be more to my liking. Good job. (Thanks for the temps and procedure) At what temp did you let it rest to?