One more time!!! The Brisket ROCKED... Slathered with yellow mustard, worcestershire and Brown sugar. Then rubbed with a Savory Pecan rub. Smoked @225
for 13 hrs until I had in internal temp of 205. Used Pecan and apple wood chucks for the smoke. FTC for around 8 hrs and here it is. Tender, Flavorful and Moist... Enjoyed with a bottle of Purple Cowboy Tenacious Red Wine.
PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......