Good morning all,
I smoked my first brisket this weekend and I have to tell you, it was great.
I used the Soluble Pa’s Marinade on the inside, Killer Hogs Hot Bar B Que rub and coarse ground black pepper on the outside. Smoked for 8-9 hours at 195 deg, wrapped with butcher paper and increased heat to 250 deg until it reached 202 deg. Put it in a cooler to rest (which was longer than expected) due to the meat reaching temp faster than expected and it was amazing. Pics are after the injection and rub, after 8 hrs and final product.I got too excited to start eating it and didn’t get a pic of the inside but it had a beautiful smoke ring and a lot of moisture!