Thread: Brisket on the Masterbuilt today

We've been hungry for it, so I got a 6 1/2 pound hunk of brisket yesterday. I mixed up a rub using salt, freshly ground pepper, garlic powder, onion powder and instant coffee granules. Coated it heavy, wrapped it in plastic and put it in the fridge overnight.


I used Jack Daniels whiskey barrel wood chips and smoked it at 225° for 9 hours (wrapped for the last 3 hours). Then it spent one hour resting in a cooler. I gotta say, it tastes great!!