I’m loving the flavor and tenderness, but I can’t help but feel I picked an extremely fatty cut of meat. Smoked from 7 pm- 7 am at a temperature of 120-150 degrees. Then turned my pit boss up and I cooked it at 250 till it reached an internal temperature of 190. Let it rest 2 hours and here are the results. I wanted it to be a tad rarer than I see most others brisket come out.
by Kirielle13
7 Comments
I also welcome any helpful tips or hints
Looks good to me, but to be fair I never cooked it, I would smash that.
I’d eat it until I got sick and made room for more
Nailed it!
It *looks* really good. Can’t say how the rub tastes, but if it tastes *half* as good as it looks, you should be fine. Good work!
What was the weight of it my guy?
I can only judge it on aesthetics. With that said , it looks pretty good . For me brisket has taken many attempts to get to what is “perfect brisket” . Injecting does take it to another level . But that’s most of the fun , trial and error ,