Cliff H.
Master Chef
This is a typical issue that I have been encountering with brisket. Here are some details from the cook that these pics came from.
I used about 1-1/2 C of a sugar based rub.
I injected the brisket with about 2 C of a beef broth based mix.
The brisket was injected, rubbed and put on the smoker, all within an hour of each step.
I foiled at 170 and rested for 3 hours. Fat side down for the entire cook including the rest time.
I know what you think the pic looks like but it is rub......Post cook rub that I raked off the meat side of a 12lb brisket that I smoked for over 10 hours fat side down on a wsm.
There are lots of changes that I am going to make including cooking fat side up for some of the cooking time.
I used about 1-1/2 C of a sugar based rub.
I injected the brisket with about 2 C of a beef broth based mix.
The brisket was injected, rubbed and put on the smoker, all within an hour of each step.
I foiled at 170 and rested for 3 hours. Fat side down for the entire cook including the rest time.
I know what you think the pic looks like but it is rub......Post cook rub that I raked off the meat side of a 12lb brisket that I smoked for over 10 hours fat side down on a wsm.
There are lots of changes that I am going to make including cooking fat side up for some of the cooking time.