Final Table Brisket

[TRL75]

Thanks....Sounds great

[hunt777]

the rub is great, but a little sweet for my tastes. Thank you for the info. WIll fine tune it to my liking

[TxDispatcher]

By God a lot has changed in my thinking and technique after 14 years ago when I posted this recipe.
1. at 165 internal I begin to take a good hard look at my bark. If I am happy with it Ill wrap in butcher paper then run it up to 195 and then begin probing for tenderness. May pull it then or maybe a 203. But pull it when it feels right.
2. I really like post oak for my fire. Better than live oak.
3. All I ever use any more is kosher salt and black pepper.

I'm still gonna try the recipe one of these days, but I haven't yet...muscle memory takes over and I grab nothing but kosher salt and course ground black pepper every time I do a brisket