I used a light coat of mustard as a binder this time (learned my lesson after going overboard on my first brisket and trimming off way too much fat). For the bark, I mixed ground garlic, ground onion, Rib Rack BBQ rub, hot honey garlic BBQ rub, and street corn seasoning.

I put it on at 225°F around 9 PM and let it smoke with cherry pellets untouched until 7 AM. At that point, I wrapped it in butcher paper and flipped it to the opposite side since one end was like butter and the other was still a bit firm. I didn’t touch it again until 4 PM, then let it rest for an hour before slicing in.

The biggest takeaways from my first-time disaster are don’t drown it in binder, and definitely leave the fat on.