Brisket Flat 7lbs
Mustard binder, Hardcore Carnivore night before.
0600- Brisket on @ 225. Super Smoke.
1300- 162 internal. Wrapped with tallow. Increased temp to 250.
1435- 203 internal. Pulled, wrapped, placed in cooler.
1635- Sliced and served.
Outside temp: 32 degrees.
by _Adrena1ine_
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
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Looks amazing! Great job