I'm using a masterbuilt gravity 1050, for reference.
Smoker to 275 degrees
Half Pickle Juice and half Mustard binder
Put generous amount of rub (Trying out John Lewis's, hence the pickle juice and mustard binder)
Fat down towards heat source
After about an hour, start spraying with apple cider vinegar
Wrap in butcher paper at stall, usually around 170-175, as long as bark looks good, fat is rendered and looks translucent, putting tallow on paper first and putting the meat side down onto the tallow (last brisket skipped the stall, so should I aim to wrap at a certain temp?)
Put brisket in fat side up, flat closest to the flame
Finished when probe tender and jiggly
Rest for at least an hour or two in cooler, wrapped in towels, after meat comes down to 180 (does it have to come down to 180?)
Any help and feedback you guys can provide will be greatly appreciated. Thank you in advance!
Smoker to 275 degrees
Half Pickle Juice and half Mustard binder
Put generous amount of rub (Trying out John Lewis's, hence the pickle juice and mustard binder)
Fat down towards heat source
After about an hour, start spraying with apple cider vinegar
Wrap in butcher paper at stall, usually around 170-175, as long as bark looks good, fat is rendered and looks translucent, putting tallow on paper first and putting the meat side down onto the tallow (last brisket skipped the stall, so should I aim to wrap at a certain temp?)
Put brisket in fat side up, flat closest to the flame
Finished when probe tender and jiggly
Rest for at least an hour or two in cooler, wrapped in towels, after meat comes down to 180 (does it have to come down to 180?)
Any help and feedback you guys can provide will be greatly appreciated. Thank you in advance!