Smoked brisket
So I bought a whole brisket and since there is just me and my 83 year old mother, I cut the "flat" off and just did the end I normally make into burnt ends. Left all the fat on it, rubbed with salt, pepper, dried garlic, and a touch of paprika. Smoked at 200* for 7 hours until 160* internally. Then wrapped it in foil and raised temp to 250* for 6 hours until 198* internal temp.
Decent bark (Although putting it in the foil made it a little softer than I'd like), decent smoke ring. Meat was tender and juicy. All in all, not a bad first attempt of a tough cut of meat
Bark
So I bought a whole brisket and since there is just me and my 83 year old mother, I cut the "flat" off and just did the end I normally make into burnt ends. Left all the fat on it, rubbed with salt, pepper, dried garlic, and a touch of paprika. Smoked at 200* for 7 hours until 160* internally. Then wrapped it in foil and raised temp to 250* for 6 hours until 198* internal temp.
Decent bark (Although putting it in the foil made it a little softer than I'd like), decent smoke ring. Meat was tender and juicy. All in all, not a bad first attempt of a tough cut of meat
Bark