Wet Rub Brisket


 
J

JasonMarsh

New member
Tried brisket for the second time. Used the wet rub recipe from this site. Turned out pretty good. The flat was a little drier than I would have liked. The flat didn't get broken down as much as I would have liked either. Overall though pretty good turnout. I started it about 8:30 this morning. Pulled it off the smoker around 5:30, wrapped it in foil and let it sit for 30 minutes before cutting into it. The bark was great, my daughters thought it was a little spicy though. Probably should have made burnt ends with the flat, but it was starting to get cold outside and I was hungry!
 
Actually this picture brings up a good question. The area that is kind of caved in was a huge chunk of white hard fat. Was it a good idea to just cut all of it off or should I have kept it and cooked with it on, then cut it off after the cook?
 
general rule of thumb for trimming...hard fat==bad. soft fat is up to you based on the meat and the intended cook.
 
I will post some pictures of the final product tomorrow when I reheat some leftovers. I got too excited to eat to stop and take pictures.
 
Here is a quick picture of the final product.
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