Smoked Brisket with Creamy Mac & Cheese - A camp favorite!

Here's one of our new favorite meals for the trail! This is a super easy recipe that you can mix with your favorite (or readily available) meat for a very tasty dish in just a few minutes.

Personally, I'm partial to hickory smoked brisket, cooked at 165° (F) for 12+ hours then brought up to an internal temp of 180° degrees in a 225° smoker. (usually about another hour).
I wrap mine in butcher paper after 6 hours to retain the moisture during the final phase of cooking, then put it in a cooler for an hour to "cool down" and let the meat re-absorb the juices before cutting... It will knock your socks off!

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Видео Smoked Brisket with Creamy Mac & Cheese - A camp favorite! канала Lifestyle Overland