Rolling oak smoke here in the holler on a prime brisket this morning. So big that I had to separate the point and the flat!
Saturday smoke
- Thread starter kelbro
- Start date
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Came out pretty good. The point got done about two hours ahead of the flat. The flat was a little dry but very tender and tasty. The point was fantastic. Apologies but with all of the side item prep I forgot to get pix.
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