I've done 3 briskets on my pellet smoker. The first was a select (where I live I can't really be picky) and the flat was dry but the point was great.
Spoiler alert: I am a terrible photographer.
The first picture is my 2nd brisket. Second picture is my 3rd brisket...i screwed up cutting some of the 3rd because I tried something different and instantly regretted it.
The 2nd and 3rd briskets passed the knife/fork bend test so I was happy...I forgot to try it for my first because I was like a kid in a candy store with my first brisket a) on this smoker and b) in about 8 years.
If you're thinking there's a slight yellow tint it's because I cheat and use yellow mustard as a binder. My rub is just kosher salt & coarse pepper in equal parts (by weight) and its roughly a 1 to 2 ratio by volume. I also use an obnoxious amount of it because to me brisket is pepper-heavy. The last picture is the 1st brisket...it was a little too salty because I stupidly went half and half by volume and not weight on the salt and pepper.
Spoiler alert: I am a terrible photographer.
The first picture is my 2nd brisket. Second picture is my 3rd brisket...i screwed up cutting some of the 3rd because I tried something different and instantly regretted it.
The 2nd and 3rd briskets passed the knife/fork bend test so I was happy...I forgot to try it for my first because I was like a kid in a candy store with my first brisket a) on this smoker and b) in about 8 years.
If you're thinking there's a slight yellow tint it's because I cheat and use yellow mustard as a binder. My rub is just kosher salt & coarse pepper in equal parts (by weight) and its roughly a 1 to 2 ratio by volume. I also use an obnoxious amount of it because to me brisket is pepper-heavy. The last picture is the 1st brisket...it was a little too salty because I stupidly went half and half by volume and not weight on the salt and pepper.