Skip to main content

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. 

Attachments

Images (1)
  • 962A2432-D94A-4486-91E4-7238165647F2
Original Post

Replies sorted oldest to newest

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×