Preparing for tomorrow

[Tbob]

I knew you knew what you were doing when I saw the yellow mustard!! Little secret that not everyone knows and when I tell them to put yellow mustard on before the rub, they ALL look at me like I'm insane! Looks good man! Nice job! I remember my first brisket still. I was nervous cause everyone said how hard it would be. Took 14 hours and came out great. Brought it to a beer tasting party and there wasn't a bite left over.

[Russ McDonald]

Did a little Internet studying and saw some old posts about brisket and pork butt.  The mustard works to keep the rub bonded to the meat.  Yeah it was very tasty.

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[lamrith]

Seen the mustard idea, but have never had issue with rub sticking to meat(ribs/pork shoulder) so not bothered, might have to try it sometime. 
Still struggling to get brisket right, been dry my 1st two tries and not quite tender as I would like, but were a start.

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[jrebel]

Mustard rub is a must.......looks delicious.  I love smoked brisket. 

[Carl]

Outstanding piece of work there, Russ! 

Carl

[quadrafire]

Russ are you running smoke the entire 12 hrs?

I have that same smoker. It turns out some great eats. I'd like to have it twice the size sometimes

[Russ McDonald]

Seen the mustard idea, but have never had issue with rub sticking to meat(ribs/pork shoulder) so not bothered, might have to try it sometime. 
Still struggling to get brisket right, been dry my 1st two tries and not quite tender as I would like, but were a start.

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This brisket was falling apart.  I made a sandwich with it today.  Still taste good  You may try to wrap it in foil the last hour maybe that is the trick.

Russ are you running smoke the entire 12 hrs?

I have that same smoker. It turns out some great eats. I'd like to have it twice the size sometimes

I ran smoke up to 8 hours then left it without smoke for the last 4.   Oh yeah the 40" Masterbuilt looks awesome.  I did have to stuff that brisket in there.  A full rack of ribs I have to cut in half.

[quadrafire]

Even the 40 you'd still have to cut your rib slabs in half. It's only taller I believe. Still want one though!

[ridgefire]

Looks really good. I look to mop my meat with a mixture of yellow mustard, dark brown sugar and a splash of apple juice before I apply the rub.

[HUNTINCOUPLE]

Looks good Russ!

[Bow tech hunter]

Did u use beef brisket or pork?

[Russ McDonald]

Beef

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[jaymark6655]

Looks great Russ, eating brisket right now for lunch 

Fat down, 1.25 to 1.5 hours per pound at 225 to 250.
Keep meat as cold as possible, smoke ring stops forming after meat temp hits 140.
I pull mine at 190 and wrap it in two layers of foil and place a warm cooler for 2 to 4 hours to marinate in its own juices.
Only dry one I ever had, I cook to high (I use charcoal), too fast and used cheap foil with poor wrap so all the juices leaked out.

I am going to have to try this mustard thing.

[GameHunter1959]

That cinches it. I've got to get a decent smoker!

Whatever you do...don't buy a Bradley. The worst product I have ever spent money on. Hyped as the best. Constant issues with the units breaking. You can read all the negative comments in the Bradley chat room. I am on my 4th smoker in less than 2 years. I keep sending mine in under warranty repair. POS..