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Little brisket on the Smokin-It#3

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dert

dert

Master of the Pit
Original poster
Apr 3, 2013
1,065
282
MPLS MN
Five pounder today....

Rubbed with some famous Dave's rib rub.









In at 2:30.
 
Last edited:
Out at 9:20 PM

Pulled just over 200...probe slide like butter:







Wrapped up to rest for an hour or so...
 
Let it rest 2 hours total, down to 158...









Tender and tasty!
 
Last edited:
Well done! If you want it to be juicier, you may want to try wrappingit for the last few hours. That will help it hold in the juices & tenderize the brisket.
 
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