@daRicksta The pork turned out good, but with that brisket I find it hard to talk about the pork much :D
It'll also tell you if it wants to be pulled or slcied by if it falls apart or not when you slice it.
haha thats exactly how I found out. I started to slice off just a little part from the end to taste and it sliced so nice. When I bite into it I felt like I had used entirely too much of my jaw muscle as it basically melted in my mouth haha OMG it was good. From there I just kept slicing. No looking back.
My buddy was sounding disappointed when he showed up and it was sliced, but I didn't miss out on pulled beef sandwiches I enjoyed the best roast I ever cooked :)
Next time pull the brisket between 200-203° F IT and that should solve the problem of parts of it being a little dry.
thanks for the hint. I was originally looking to pull it and wanted all that connective tissue to be broken down best it could, hence the 205 target.
What did you use for the brisket rub, Joe?
I made the rub myself. I used a little cheat with a some premixed steak spice (something like montreal steak) I got at the bulk store, then added garlic, onion, kosher salt, fresh medium ground pepper. I then put all that into my morter and ground up the larger chunks from the steak spice.
hehe I love this part. then I rubbed my meat and got it ready, to go on the smoker that is. :D