Started with a 17lb packer brisket.
Trimmed and rubbed with salt, pepper and spices the night before.
Smoked over red oak. Wrap after about 5 hours with internal temp at 165. Cook until 205 and rest for several hours.
Done.
Bark looks decent enough for being wrapped.
Good eatin'
Trimmed and rubbed with salt, pepper and spices the night before.
Smoked over red oak. Wrap after about 5 hours with internal temp at 165. Cook until 205 and rest for several hours.
Done.
Bark looks decent enough for being wrapped.
Good eatin'
