Kamado joe brisket. Franklin brisket rub, was this a win ? Overnight cook on kamado joe

So I wanted to try out the Franklin bbq brisket rub
Brisket is my number one thing I like to do
Links for everything used below
Joe held beautifully at 235 the whole night. Put the brisket on about 2200. 0730 it was time to wrap as the internal temp was 165f and the bark looked amazing.
Wrapped in butcher paper and this hit that 205f temp by 1130. Wrapped in a towel for that all important rest period (2-4hours) I rested for 2 and a half.
Have to admit I enjoyed the rub but I should of put more into it.
Always cook to temp not time and my go to for taking temp is thermapen
thermapen.co.uk/thermapen-the...
Jacks creek brisket from bob’s family butchers
www.bobsfamilybutchers.co.uk
The Grill Store Uk for BBQ equipment and there is a amazing sale on the classic 3 over 25% off
thegrillstore.co.uk/products/...
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[@kdranchaz3240]

Nice job Mate! I agree for a big piece of meat like a brisket the heavier application of seasoning will yield a more robust bark. Great cook!

[@skinnyboybbquk]

Thanks mate appreciate it mate. Tried a rub before and applied normal amount I would and I really didn’t like it was nervous to waste another

[@kdranchaz3240]

Totally understand how too much of a BBQ “rub” can spoil a brisket. I prefer kosher salt and coarse ground pepper aka TX style brisket. The addition of coarse ground pepper will ramp up the bark. 👍