Actually did two briskets a few days ago. Had some buddies in town for one and a small family gathering yesterday for the other. Successful with my smoking 7 hours in the afternoon and finishing wrapped in the oven 7 hours strategy. Rested/held the first one starting at 6:30 am, and sliced around 3 PM. Rested and refrigerated the second until yesterday morning and then all day in the warmer at 150°. Here is the result of that brisket.
Loving there Bell Fab more with each cook.
Also, this was my first cook using a new miter saw to cut my splits down before splitting them further in my kindling cracker. Very happy with the result. Made the fire management more manageable.
Loving there Bell Fab more with each cook.
Also, this was my first cook using a new miter saw to cut my splits down before splitting them further in my kindling cracker. Very happy with the result. Made the fire management more manageable.
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