I haven’t done a brisket in over a year and my buddy wanted one before he left on deployment. So pulled up my pants and got a flat and trimmed it down and seasoned with meat church Texas sugar. Ran in at 225 till 160. Wrapped with foil and splash of beef broth then pumped the temp to 300 and let ride till 200 and rested for about 2 hours. I’m proud it.
by AC_longshot