Tried a little brisket (just under 2lb) the other day. Not bad, I just need to change up a couple things.
Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.
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Nice ring! What didn't you like about it?
I go to internal temp of 203.
I wouldn't inject.
What was in your rub?
Did it rest after the cambro?
- Torg
The flavor was amazing! The only thing I would have done different is not wrap it. It did not have any bark which I would have liked. This was a Costco USDA Choice, it started out as a 5 pounder my wife used half in a recipe and I smoked the other half, it was trim of all fat.
Are used a homemade butt rub. After the Canbro it went in the fridge.
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