Seasoned with Killer Hogs TX brisket rub and a layer of Lawrys low sodium seasoned salt. Smoked at 250 using oak and pecan until hitting 175 internal. Then put it in a foil boat with some wagyu tallow, cranked it up to 300 and took it up to 203ish until the whole flat probed
tender. Took it off the smoker rested until 150 internal. Placed in 22 qt turkey roaster set at 150 and rested for
12 hours. (Kept in foil boat the whole time)
by ShrekSnack
7 Comments
Nice trim and results. That’s a thick slice of
Looks pretty good to me!
You throw down lawreys first or after the killer hog?
Man this looks awesome. Would like to get an offset smoker myself. Do you think the foil boat makes a difference?
zzzzzzzzzzzzzzzzz
This is exactly how I do my briskets. I would like to think you got the turkey roaster idea from me, but I know you probably didn’t.
Looks fantastic.
Nice trim! Did you do it yourself? Great bark and juicy af!