Pretty impressed all in all with the hanging method of smoking a packer brisket! About 9 pounds trimmed and seasoned with Steak & Brisket seasoning.
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Pulled at 160º to wrap in foil.
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At 201º pulled and cooler rested for an hour.
Very Tasty!
Thanks for looking!
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Pulled at 160º to wrap in foil.
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At 201º pulled and cooler rested for an hour.
Very Tasty!
Thanks for looking!