Prep:
Rubbed with Jack Daniel's Beef Rub / No Binder. Sat wrapped in the fridge overnight roughly 15 hours.
Smoker:
Pro 780
Steps:
Started at 6 AM @ 180° then bumped it up to 220 at 10 when I still wasn't out of the 40-140 danger zone. Wrapped it at 12:30 with two layers of foil once it hit 160° and gave it a beef broth bath. Brisket hit 203° at about 5:30 (I had to keep bumping the temp up to get it ready in time for dinner). Rested for a half hour then served.
by Narrow_Macaroon1977
6 Comments
Hey! It looks like you posted an image!
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used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
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Looks good!!!
Looks tasty! I suggest sharpening your knife though o.o
My advice would be to rest for as long as you can while remaining above the danger zone. 30 minutes isn’t near long enough. I promise you, you’ll improve your brisket exponentially. Very nice first attempt, you’ll get better each time.
Would smash.
That smoke ring is thicccccc