Well, was gonna wait a few days to smoke one of them but here we are. Trimmed it and seasoned with Meat Church Holy Cow and let it rest for about an hour. Started it at 180 degrees for an hour and a half, then bumped to 225 for 3 hours, I then bumped it up to 300 for the rest of the way until it reached the 205 and felt tender. I left it unwrapped the whole time and added some beef tallow (south Chicago packing company) and butter onto it every few hours. Rested on a pan in the stove for 2.5 hours while we went to a brewery then came home to slice it up. Turned out pretty good! 🍻
by intentdriven
10 Comments
Looks delicious. Nicely done.
Where did you find this deal
That’s absolutely a deal! Nailed it man! That long rest is really a game changer. I always used to slice too early until I tried letting it sit for a couple hours. It’s crazy how much more tender and juicy it turns out.
Damnnnnn this is a nice deal!!! And you did the brisket well!
The cow didn’t die for nothing
I don’t like Limp Bizkit, but I sure like limp brisket!
Looks terrible. Please send to me for disposal
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Holy moly that is the cleanest brisket bend test I’ve seen. Looks amazing
Damn that looks juicy
Looks amazing! Too bad you didn’t get the bone in brisket….idk
What’s your smoker setup?