First Brisket on my new Smoker (Qview)

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jell0b0y

Newbie
Original poster
Nov 22, 2011
18
10
Western KY
Got up this morning to break in the new Fatboy smoker so I prepped a Brisket with a mustard slather and a good coat of my rub. Will have more pics later of the finished product.

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It has been my experience the mustard is only a carrier for the rub.  No decernable taste is evident from the mustard after smoking.  Promise! 
 
It has been my experience the mustard is only a carrier for the rub.  No decernable taste is evident from the mustard after smoking.  Promise! 


I second that. It may give it some sort of flavor but it's definitely not going to give it a mustard flavor. I am not a mustard fan and I use it on my pork butts all the time.
 
I done just a few briskets (pork man here) and most of them turn out ok but since I tried Paul Kirks tip in his championship book ( flipping at 6 hours then again at 9) and the slather the last one I done turned out pretty good. I Pretty much use the slather as a carrier for the rub. I can't taste the mustard on the meat at all and I believe it does make a better bark on the brisket.
 
Its Getting close! only 3 more degrees and then a rest for 30 then dinner time
 
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Sounds good but I would rest for a minimum of 45 mins and I prefer an hour.  The muscle needs ample time to equalize throughout and the moisture to fully disperse though the meat.  IMHO> 
 
Well here's the final product. Wasn't 100%v happy with it but it turned out not to shabby. The flat was just a little dryer than i would like but the other part was perfect so i got a little work to do in order to get it a little more juice on the flat. I did wait the 45 minutes suggested by Rick and I didn't think I could make it but hay i found out that i did have a little more willpower that I thought I did.

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