No cook photos since this was grilling after dark. Rub was Killer Hogs TX Brisket rub plus some extra fresh coarse ground pepper. Cooked indirect with some post oak over the heat until 110°, then seared over coals and returned it to indirect until it got pulled at 138°. Rested 20 minutes and sliced.
by shiftyEyedHouseCat
1 Comment
Tragically overcooked 😢. If you pulled at 138 and rested for 20 min that thing carried over to 150 or so.