Dining and Cooking
Only salt and pepper no binder no wrap Pulled at 205 rested at 150 for two hours cooked on my Oklahoma Joe bronco 2.0
In Smoking

Only salt and pepper no binder no wrap Pulled at 205 rested at 150 for two hours cooked on my Oklahoma Joe bronco 2.0


Only salt and pepper no binder no wrap Pulled at 205 rested at 150 for two hours cooked on my Oklahoma Joe bronco 2.0



by Atl123420

19 Comments

  3. drethnudrib

    Great bark, perfect fat render. This looks absolutely divine.

  6. Intelligent-Invite79

    This is how I do my briskets too my friend, looks great!

  8. Elegant_Category_684

    Looks great, but it’s upside down mate!

  9. b00gnishbr0wn

    Dude when you can nail and when you’re down to the salt and pepper, that’s when you know you’re getting good at bbq

  10. yumadbro6

    This looks good brother what temperature did you smoke at and for how long?

  11. Double-LR

    I’m convinced the more crap you do to a brisket, the worse it gets.

    Yours looks amazing OP. Kiss method FTW. Would smash 10/10.

  15. msj817

    Looks incredible. Another log on the fire against all these people who think smoking a slab requires various gimmicks.

  16. Euphoric_Fisherman70

    What temperature did you smoke it at?

  17. pewpewhadouken

    how long from start till you pulled it? and how long through the stall?

  18. No_Bodybuilder_6171

    What??? No black gloves? No half-dull knife? No squeeze? Just good-looking meat? What kind of post is this???