Here is my latest brisket flat. Came out great. Still need to do some tweaking
5pm out of the frig. Rubbed with olive oil, and Worcestershire sauce, and rub mix.
8pm brisket onto smoker at 225 degrees
1:30am brisket internal temp 150 degrees. Removed and foiled. Put 6 oz of beer in foil.
4:45am brisket internal temp 191 degrees. Removed and vented/cooled on counter for 30mins.
5:15am put in roaster at 150 degrees to rest. (for 8.5 hours)
2pm brisket internal temp down to 170 degrees. Removed from roaster.
Here are some pic came out great but would like it better, suggestions?
Bark was way better then last time but wasn't as Spicy as I wanted. Suggestions on additions?