I used Dijon mustard as a binder and created a rub using SPG. The blend consisted of two parts 16 mesh black pepper, one part kosher salt, and half a part garlic powder. I preheated the smoker to 200°F and smoked the brisket until it developed a nice bark, which happened around 170°F. After that, I wrapped the brisket in butcher paper and raised the temperature to 225°F. I continued cooking until the internal temperature reached 203°F in the flat and the meat was probe tender.
by Imaginary_Bird_3083
8 Comments
Fuck. That’s looks good. Good job.
Goddamn!!
Very nice indeed. Bet u can cut it with a fork.
Damn that looks incredible. Must have been a long smoke though at 200F
I did that last year and I have been trying to spread the word about Snake River Farms. It’s just amazing.
I am outraged there is not more pics❗❗
*Pleasantly outraged*
Ya done good son.
How was it I’ve never tried waygu brisket