Happy New Year! I trimmed and smoked a 16lb brisket from The Butcher Shoppe in Pensacola, FL. I must say this was one of the best briskets I have smoked. The marbling was insane and the trim was minimal. It was smoked on my large BGE using the double indirect method with a SLO Roller. I pulled it at 195, and rested it in foil for 16hrs. Tell me what you think?
by Future_Way194