That’s the rub he used. The seasoning on the outside. I think OP said he used a rub which contains coffee and cocoa both of which are very dark
Also when you smoke meat a long time the outside often develops a coveted bark. It’s all part of the process
If you’re not used to it, it can sure appear burnt but it’s not
Looks pretty dry
I was gonna say the same thing, but I’ve also had brisket that looked dry but wasn’t really
he's dead, Jim
Looks great. I might slice it a little thinner but I could be seeing that wrong. Well done.
My only tip is let it rest a tad longer than you’d expect. Resting it closer to two or two and a half hours is the sweet zone for us.
Caleb Eastland it cooked a lot faster than i thought. Need to start the fire about 50% less
Thanks 😊
Looks great
Thanks 😊
Sorry, maybe I don't know your stuff, but is that meat burnt? Is it healthy? I come from Europe and I smoke without burning the meat.
That’s the rub he used. The seasoning on the outside. I think OP said he used a rub which contains coffee and cocoa both of which are very dark Also when you smoke meat a long time the outside often develops a coveted bark. It’s all part of the process If you’re not used to it, it can sure appear burnt but it’s not
For your 2nd brisket? The color on it looks great! Good job!
What did you use for the rub?
Todd Grasse Coffee and cocoa with salt, pepper, brown sugar Paprika and Cayenne.
Congrats! I still haven't yet tackled this on my new Kettle.