Brisket #2 in the Oven

Feel better this time around! Actually came out great, let me know what you think!

Mustard binder, seasoned and left in fridge overnight. Cooked at 220 for 7 hours until internal temp hit 165. Used beef tallow from brisket cuttings on butcher paper and drizzled a bit on top. Cooked another 5 hours until 203 internal.

Let it rest for 2 hours, and left in the oven overnight for another 8 hours at 160.

Not the same as a grill but does the job! Wife loved it so I’m pleased as well! Made very good brisket rice bowls and also brisket tacos.