Overnight cook: First attempt at a full brisket. On the kettle at 1730 smoked with post oak rubed with Malcom Reed's Tx Brisket. Made a slight vent adjustment around 0230. Wrapped in butcher paper at 0250 at the stall 156° Pulled and rested at 0830 at 198° til 150° to slice. Best bark and smoke ring l've ever produced.
by Fluid-Affect-4136
1 Comment
Are the burnt ends in the room with us