King
Full Fledged Farker
- Joined
- Jun 22, 2009
- Location
- O'Fallon...
I got so lucky the way this brisket turned out. Fortunately, I also had some great advice from a friend who got called for 3rd in brisket at the 2011 AR.
My first brisket packer was 14lbs and untrimmed. A simple mustard/chili powder slather helped the John Henry pecan butter rub adhere to the packer surface. The brisket chilled for 24 hours before moving to the smoke. An amazing 17 hour marathon commneced before the bark oozed meat juices. Once the meat felt like a tender product, the brisket rested before slicing into moist strips of beef.
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I've done 2 flats in the past that wasn't near the tenderness or moistness of a whole packer. I'm looking forward to do more in order to achieve a competition worthy brisket.
My first brisket packer was 14lbs and untrimmed. A simple mustard/chili powder slather helped the John Henry pecan butter rub adhere to the packer surface. The brisket chilled for 24 hours before moving to the smoke. An amazing 17 hour marathon commneced before the bark oozed meat juices. Once the meat felt like a tender product, the brisket rested before slicing into moist strips of beef.
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I've done 2 flats in the past that wasn't near the tenderness or moistness of a whole packer. I'm looking forward to do more in order to achieve a competition worthy brisket.
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