First cook on a pellet smoker, 11.5 pound brisket. Trimmed following Harry Soo’s backyard brisket theory. Smoked 6 hrs @ 235* using grillas comp blend pellets. Then wrapped in foil with 1 cup beef bullion, turned it up to 300* for 2 hrs ( it was probe tender). Rested for 1.5 hrs and sliced.
was super impressed with the smoke ring, never got a great one with my old BES .
was super impressed with the smoke ring, never got a great one with my old BES .
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