It was a 19lbs brisket (go big, or go home right?)
Smoked it at 225 for 12 hours until it hit 170 internal, then pulled it, smothered it in tallow, and wrapped it. Popped it back in until it hit 203 internal, and then rested it for 2 hours before cutting. The pellets were hickory.
It turned out pretty good, but I feel like it was missing something. Looking for advice to improve my craft.
Seasonings: Salt, Corse Black Pepper, Garlic Powder, and Onion Powder.
by SatTechEco
4 Comments
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By the looks of it, you wrapped it in foil. I like using butcher paper; it helps keep the bark better.
I also rest in a cooler. Take it out, unwrap for 15-30min, wrap it back up, then wrap with a towel and throw it in a Yeti for 4-5 hours until it’s time to eat.
Did you wrap in foil and paper? Looks a little dry inside but if the flavor is good, then that’s half the battle
Looks good!!