Over night at 200. Wrapped at 7am with butcher paper and tallow. Finished in the oven at 250 until 203. Rested in a cooler until dinner time (temp drop to 140)
Pepper, salt and garlic powder rub.
Pit boss Pro 1150
Pit boss comp pellets.
by Tiekal
7 Comments
Your knife was sharp, juicy brisket and you didn’t squeeze it. Disappointing. These comments will all just be positive and uplifting.
Looks outstanding. How did it taste?
I would love to do a brisket but just scared of screwing it up with the price of Beef being so high
Looks delicious! Where’d that knife come from?
Crazy yall run unattended fires while you sleep for 6+ hours. I would never
Nicely done! Looks great
I knew that was gonna be good as soon as I saw how easily the knife cut through it
Tender. Good smoke. Yea you got it! Now take any leftovers and chop them up and top your smoked gouda mac n cheess with em.