Cooked a 15lb (trimmed to ~12-13lb) packer brisket for the first time in about 2 years. Overnight dry brine. Double indirect at 275F and wrapped with butcher paper at ~170F until ~202ish, followed by a cooler rest for 4 hours. Wish the bark was a little darker but it was tasty. Need to cook these more often!
by Hammy89
6 Comments
Looks hella moist! 👏🏻👏🏻👏🏻
Yeah looks like the bark is sopping wet and sliding off. Sure it’s amazing though
10/10 would devour. Great bark for a kamado style pit. Great job!
The meat looks amazing. I do prefer a little more bark, but otherwise that is a good cook.
Man, that looks moist. Great work!
Question: did you wrap it? It seems like your bark is washed off a bit.
Damn you could have cut that using your finger considering how tender it looked.