My 4th of July brisket cook.
Raining all night and all day on the 4th.
So I pulled the kamado under the umbrella.
I found the last brisket at the store, it was a 5.5# flat.
Spiced it up with 50/50 salt and pepper.
Cooked at 275 to make up some time.
Wrapped in only the finest butcher paper!
Let it rest in the cooler for about an hour.
Out of focus sliced brisket. I started reading the photography thread. I have to work on my photography skills.
Plate picture too close.
Next morning I had brisket and potato hash and eggs.
Thanks for your interest!
Vision Kamado, Webber OTG, Webber Smoky Joe, an old nondescript gasser that needs to be thrown out, or sent to Australia, a blue thermapen, a pair of greasy tongs, two charcoal chimneys, and a partridge in a pear tree.
Just call me "The Fish"