Brisket

Been smoking brisket all through COVID. Starting tracking the data couple months ago.

I think I have it down and the trick is to cook the brisket ~75 minutes per pound. You can back off the heat and/or wrap to manipulate the speed of the cook. Backing off the heat slows it down and wrapping speeds it up.

I go with a tiny bit heavier rub than Dr. Aaron Franklin but I think this is mostly to offset that I’m doing pellet smoke which is harder to bark up. See results below: