Posted 8/21/2026 19:24 (#11734496 - in reply to #11733985) Subject: RE: Brisket
My wife mixed up the rub, but I smother the brisket in a thin layer if mustard to help it stick. Smoke on 225° until it reaches 160° then wrap in aluminum foil, then back on smoker until 205° internal temp. Maybe a little warmer on my smoker but if it isnt done enough it tastes like roast, from my experience.
Brisket
