Haven’t done a brisket video in a while, so here is my go-to method for perfect brisket, every time. 1. Take your time trimming the brisket. Remove any pieces that are sticking out or are super thin. They will just overcook. When removing the fat, remove a little a time. You can always remove more, but you can’t add back. The goal is to get the brisket as even as possible, so it cooks evenly.2. I like to use yellow mustard as the binder and my AP rub with more course ground black pepper. Whateve

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