Another brisket

[DjSaneR]

As always, I'm using Pachanga's method. Mustard slather with my rub on a 15# brisket.  I'll post pics of the finished.

[DjSaneR]

I put it in at 8pm last night. Here's what she looks like at 8:00am this morning. IT 175°. FTC time.

[astrid1st]

That brisket looks great!!! Other than the mustard what else did you use? I am trying my very first brisket tomorrow (only 5 lbs) since I am using the smoker for the first time today (Beef Jerky). Since you cooked your brisket 12 hours I should probably be fine with around 5 to 6 hours according the size of mine. Any suggestion would be greatly appreciated.
Astrid

[Hopefull Romantic]

Astrid in the links I sent you in a different post you will find all sorts or rubs and ways. Check it out

HR

[wyoduke]

Very nice  ;D

[astrid1st]

Thank you HR...:-)

[Hopefull Romantic]

When I posted my first reply, the pictures could not be downloaded and now all I can say is WOW. great looking brisket and love that crust.

HR

[DjSaneR]

That brisket looks great!!! Other than the mustard what else did you use? I am trying my very first brisket tomorrow (only 5 lbs) since I am using the smoker for the first time today (Beef Jerky). Since you cooked your brisket 12 hours I should probably be fine with around 5 to 6 hours according the size of mine. Any suggestion would be greatly appreciated.
Astrid

Thanks, everyone. It came out delicious and very juicy.  Astrid, I used my own rub.  Nothing fancy, just the basics.  Salt, pepper, garlic powder, paprika, onion powder, cumin, celery salt. 

As far as cooking time, I strongly suggest you invest in a thermometer if you don't have one already. I use the Maverick ET-73. Using one will be more accurate than just relying on "rule of thumb".
Good luck!

[ghost9mm]

Now that brisket has some serious bark on it, you sure have a winner there partner...well done..

[beefmann]

nice brisket