Father’s Day brisket

[WstTxSmokes]

Smoking a brisket for Father’s Day. I’m using 16 mesh pepper, course salt, lawrys and garlic. Pepper to other ingredients is probably around 50 percent. I like putting the left over fat trimmings in the smoker and rendering. I’ll pour it over the brisket when i wrap and let it sit overnight. I think the key to brisket is letting it rest minimum 8 hours. Makes it a multi day process but the brisket is fantastic.

 

[WstTxSmokes]

Here’s the brisket before the wrap and final product which will rest overnight in oven covered with towels.

 

[WstTxSmokes]

Here’s the brisket before the wrap and final product which will rest overnight in oven covered with towels.

Mew has shrunk substantially but is super tender. I pulled at 190 to let it rest overnight

 

[WstTxSmokes]

Mew has shrunk substantially but is super tender. I pulled at 190 to let it rest overnight

Bark has also formed substantially.