Recent content by Skillet

Sounds about right. I cook mine at 225F ( the entire cook ) until 160-165F internal, then tight double wrap in butcher paper till around 200F. Wrap the whole mess up (while the brisket is still wrapped) in a beach towel and place inside an empty ice chest for about 3 hours. I use mustard as a...

How did you cook it?

I read that you wrapped your brisket in foil. In my opinion, it absolutely ruins the bark, really destroys it. I have done about a dozen so far and they have become really simple to me. I am using a 590 1. Put binder on (yellow mustard) and rub of choice. I use Killer Hogs TX. I add celery...