Bark | Cookshack

Mr. FireplaceMember

Thanks to everyone for the tips on brisket in a cook shack. Completed my first run with a 11lb choice cut. Fat side down at 225 to 190 internal temp. Sm066. 2nd rack from top with trimmed fat on top shelf to drip down for a little extra moisture. Injected and dry rubbed. Awesome. Hard bark.

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8/5/189:20 AM

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padrefan98Member

That looks great!

8/7/189:17 AM

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Mr. FireplaceMember

Thanks...forgot to post pictures after the cut but it was great! Just hope I can repeat it next time.

8/7/1811:26 AM

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