Snow Day Brisket Cook

Our snow day brisket turned out amazing. Back to basics, just Texas style salt and pepper. Overnight smoke, 10 hours total, 7 hours before the wrap and three hours in butcher paper. Cook at 250° rather than 225°, someone accidentally, so that sped the cook up slightly. Used some of the trimmings as beef tallow added at the wrap. Texas style brisket really is the best. Moose and Rosie enjoyed their tastes immensely also!

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Видео Snow Day Brisket Cook канала Wesley Fryer