u/Particular_History50

Seasoned in smoke rub and put uncovered in the fridge for 24 hours. Wrapped in foil with a few knobs of butter,into the oven on a rack at 120 Celsius fan. Started testing at 90 degrees,no resistance at about 94-95 degrees so pulled out wrapped in a towel and left to rest for 2 hours.

I really wasn’t impressed when I first tried it but I think my mistakes were,

1. Slicing wayyyy too thick
2. Expecting it to be like the best brisket I’ve ever had at a smokehouse,when I in fact only have a tiny kitchen and an oven 😂

That being said,I feel there’s room for improvement so any tips or gentle constructive criticism welcome ☺️