I had another cured brisket half that needed finishing. I rubbed with mustard lightly and covered with coarse ground pepper and cracked coriander seed. I usually let that rub, or a more complex version, dry marinate for 4-5 days. But I needed something to smoke on the Bull, so it went right on. I don't think I'll do a traditional steam to cook it after lightly smoking. I'll just continue to smoke until internal temp is
in the 140-150F range.
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