- Oct 24, 2017
Happy 2023 everyone! Just thought that I would share a brisket that we done for new years. This one was 15ish pounds trimmed (I need to fine turn my trimming skills) and took just under 14 hours (Camp Chef WW). It was very juicy when slicing, but the meat turned out just a little dry, next time I'll pull it closer to 203-205. This one was pulled at 198. What all did you guys smoke this new years?