Blizzard Brisket

Last Saturday we had about 10 inches of snow in Iowa but I had a brisket that needed to be smoked. I spritzed every 30/45 minutes after the 2.5 hour mark.

Didn’t get quite the bark I usually get, but it was delicious nonetheless.

Smoked at 275 for about 8 hours, pulled at 203/205 internal. Used my Members Mark Pellet Grill which held temp exceptionally well considering the cold, and it being snowed on.

The last two hours of the smoke I wrapped it in butcher paper and wagyu beef tallow.

I will go back to 250 next time, I just didn’t think my smoker would be able to keep up with the cold and snow, but it certainly did!