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10 hour smoke with a 12 hour hold …post oak 225*-250*-275* and finished with 300* how’s it looking?
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10 hour smoke with a 12 hour hold …post oak 225-250-275 and finished with 300 how’s it looking?


10 hour smoke with a 12 hour hold …post oak 225*-250*-275* and finished with 300* how’s it looking?

by UhhhLoveYouLongTime

16 Comments

  1. Ok-Room9061

    Perfect plate: brisket, beans and tater salad

  2. justmeandnobod

    My only question is how did it taste. That is the important thing. It looks great and I’m sure it tasted good

  5. pojobrown

    Don’t know man. All I can see are those greasy ass hands.

  6. TechnicalDecision160

    Hell yeah, straight from the bottle!

  10. UhhhLoveYouLongTime

    EDIT:…..this is was a SELECT CUT brisket!

  11. ReadditRedditWroteit

    I appreciate that you cradled this baby with bare hands the way a father shows off a newborn. Hell yeah

  14. elroddo74

    No black gloves, your not squeezing the juice out, wtf. Looks friggin moist though

  15. retrosoul5

    Looks like a beauty! Love to hear the procedural breakdown… how did the various cooking temps work within the time frame?

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