Smoked on a Pitboss 850 sportsman. The flats a little dry, It’ll still make good chili. Rub was a 2/1 black pepper/salt recipe. Smoked uncovered at 225 on the top rack about 12 hours fat side down, 3 hours fat side up until 165, then wrapped in a foil boat and brought up to ~200 until probe tender. Rested in the oven for 6 hours.
by Mushy_Burrito
4 Comments
Looks great. I just had my first one delivered yesterday. Snake River Farms wagyu.
I don’t know ish about smoking brisket but that’s looks hella good
Looks like that sawdust toaster done ya right! 🤤
How did it taste? Need some after consumption feedback?