- Aug 4, 2015
- 50
- 76
So I decided since it was the first time since the lockdowns had opened up that I would have a brisket for the fmaily and a couple friends. Granted eating on the deck was perfect and the flavor of the rub was much better than before for the brisket, I made a mistake. Should have cooked it fat down to protect the meat more. IT reached 204 and I pulled it but by then the bottom was already crusty while the rest was juicy and flavorful. Let it rest for 2 hrs. Still a win but also a big learning about the smoker. What do you think of the images?