Hot n Fast Brisket on the OC Smokehouse

[bwram1]

Late posting, but I ran the Old Country Smokehouse vertical stick burner on the 4th...first brisket cook on this cooker.
Seasoned with a light dusting of Rufus Teague Meat Rub, followed by a generous coating of Blackstone Steakhouse seasoning.
Smoked it between 285 and 315 using post oak.

14 pound brisket done in 6.5 hours...rested in a cooler for 5 hours. Half inch thick slice just flopped over my finger...I made sure to get the $$$ shot!

 

[4ever3]

Yeesssssss SIR!!!

 

[HogGrog]

Very nice brisket!

 

[mcyork28]

Very nice, love Smokehouse!

Sent from my Pixel 3 using Tapatalk

 

[Burnt at Both Endz]

….and it's that simple, just sayin!:-D

 

[SmittyJonz]

:clap2:

 

[bwram1]

:clap2:

Applause from the OC Master! I'm Honored! :heh:

 

[jermoQ]

That looks really good! Thanks!

 

[LongTong]

Good job! I need to make one like that soon. It’s been a while...

 

[rovster]

Nice and bendy!

 

[cowgirl]

Looks fantastic!!

 

[Titch]

Looks very good mate, sliced looks real tasty

 

[SweetHeatBBQnSC]

Now that is brisket done right!

 

[Shiz-Nit]

looking good

 

[Stingerhook]

Heck yeah Brad

 

[jzadski]

Great looking brisket Brad!

 

[ronbrad62]

No wonder you posted that cook late, you've been eating brisket for the past few days. That is an excellent looking finale! Nice job!