speers90
is Blowin Smoke!
Nothing to fancy on this brisket cook. I did almost no trimming, used seasoning salt, black pepper, granulated garlic and kosher salt for my rub. Fat cap down (towards the radiant heat) at 275 for 5 hours, wrapped in butcher paper fat cap down and cooked another 1.5 - 2 hours. Let it rest in the cambro for 3.5-4 hours before slicing. Forgot to mention, this was just a choice packer from Wal-Mart.
Let time and temp do there magic.
From this:
To this:
This one was jiggling and gurgling while I was cutting, please forgive the poor cutting skills displayed I was in a hurry!
Let time and temp do there magic.
From this:
To this:
This one was jiggling and gurgling while I was cutting, please forgive the poor cutting skills displayed I was in a hurry!