AustinKnight
is Blowin Smoke!
Did a choice brisket today wet aged it for 60 days smoked it fat side up for a hour n half at 225 with B&B oak and oaks splits. Flipped the meat fat side down and ramped up the temp to 350 for another hour n half then wrapped ....you guessed it butcher paper. Total cook time 4h 20min, 4 hour rest in a cooler.