12 hours and off the smoker at 195 internal. FTC for the next hour.
Some of it sliced up for sammies tonight.
This brisket was probably the best one I have ever cooked. Juicy, tender and full of flavor. I really like
the Blacks Op rub as it really enhanced the flavor of the brisket. Next one I do I will work on injecting
some of the rub. If you haven't tried the rub I would highly recommend it.
No plated pictures as we are just throwing a few sammies together.
Thanks for looking at my cooking!