Apologies in advance to the purists among us who will declare this "brisket blasphemy" 130° 48 hrs water bath, ice bath 1 hr, fridge overnight. On the smoker 3 hrs 160° with a smoke tube, bump to 180° till 125° IT. The thin corner of the flat was excellent, the rest was just a little chewy but very tasty. I'm gonna try this again with another 12 hrs underwater.
Droop
Pull
Thanx fer looking!
Droop
Pull
Thanx fer looking!