SMF Premier Member
- Joined Nov 8, 2016
I’ve seen people post videos and I have some from a brisket cook and wanted to post it but can’t figure out how. If anybody had any pointers throw them my way and ill put one up of the final product. Here’s the picture I have otherwise. 13LB packer in the Rec Tec. this one called for Low and Slow to let me get some shut eye. Rubbed with a combo of Meat Church Holy Cow and Meat Church The Gospel. Pit ran at about 250 from 11pm to 9 in the morning and the. I pumped it up to 300 for the last hour to get me to 201 where I was happy with it. About a 4 hr rest and then sliced flat and pulled the point. Been doing hot and fast but this one made more sense this time and it was fantastic. Over the years I’m learning there’s no right or wrong way- just want makes sense that day. Here’s some pics but this brisket jiggled like jello, will post video if I can figure it out.