Brisket - looks can be deceiving
Picked up a small flat that I'm pretty sure had some point on it.
Wanted to try out a new rub I've been working on.
225-240 all the way for 6 hrs, wrapping around 3 hrs in when it hit 165ish.
It was probing pretty clean so I pulled it and into a cooler for an hour.
Had a nice smoke ring, rub sucked (too much salt) aaaand it was waay undercooked. Don't know what happened, probably pulled 30 minute early.
I wasn't going to post this but then looking at the pictures I took thought this one looked really good so I figured what the hell. Of course it tasted like chit but it did look damn good.
Thanks for looking!
Brinkmann Trailmaster Limited