Looks delicious.........as does the cook!! Your makeup is impeccable! Now to the brisket....the coffee rub sounds superb and I plan on trying it on my next brisket. I do several this time of year to vacuum pack in food saver bags, freeze, and give as Christmas gifts. They are a big hit. Thanks for sharing.
If you don’t want to make your own coffee rub at home, there are some awesome ones on the market! I used one to do a brisket a couple weeks back and it was incredible!
Absolutely love your videos. I have a question when I wrap my brisket the butcher paper seems to hold soooo much juice inside it and the crunchy bard ruins and becomes soggy what can I do to fix this? I'm wrapping before the stall around 165 IT
You can always skip the wrap and power through the stall if bark is the most important part to you. You can also unwrap the brisket a little early and throw it back on to finish up and tighten the bark back up.
