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  1. Cooking a brizzy low and slow on an offset is straight up therapy. It really gets you in tune with the fire, the way the smoke rolls, and how the pit runs. This cook was important to me so I could dial in the pit and get a feel for how it runs. It was a fun one, and I think I’ve got it pretty much locked in.

    As you can see, the brisket came out amazing. The foil boat method I used is in my upcoming cookbook for a reason, it’s my favorite way to smoke a brisket. In my book I’m using my gravity fed smoker for this recipe. Now I’m not claiming to be a brisket master, but I know what a great one should taste like, and this method gives me those results consistently.

    I plan to do a lot of identical cooks on my offset and pellet smoker. Since you can’t taste it yourself, I’ll let y’all be the judge based on the visual results of which one looks better.

    _____________________________________

    𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
    • Smoked dirty for about an hour at 200F.
    • Bumped it up to 250F clean until about 170F internal.
    • At this point I foil boated it w/ tallow at about 275F.
    • Cooked until probe tender and roughly 200-203F internal.
    • Wrapped in aluminum foil with more tallow and let it come down in temp to around 150F before putting it into my electric warmer set to 140F overnight.

    𝙈𝙮 𝘾𝙤𝙤𝙠𝙗𝙤𝙤𝙠
    “𝘽𝙖𝙘𝙠𝙮𝙖𝙧𝙙 𝘽𝘽𝙌 𝙬𝙞𝙩𝙝 𝙁𝙞𝙧𝙚 𝙖𝙣𝙙 𝙎𝙥𝙞𝙘𝙚”
    𝙞𝙨 𝘼𝙫𝙖𝙞𝙡𝙖𝙗𝙡𝙚 𝙛𝙤𝙧 𝙋𝙧𝙚-𝙊𝙧𝙙𝙚𝙧 𝙖𝙩 𝙏𝙁𝙏𝙄𝘽𝘽𝙌.𝙘𝙤𝙢

    𝙎𝙢𝙤𝙠𝙚𝙧: @mmbbqcompany Texas Smoke King
    𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: @jealousdevilcharcoal Chunx
    𝙒𝙤𝙤𝙙: @cutting.edge.firewood Oak
    𝙎𝙚𝙖𝙨𝙤𝙣𝙞𝙣𝙜: @goldeesbbq Brisket Rub
    𝙆𝙣𝙞𝙛𝙚: @kendrick_bbq
    𝘼𝙥𝙧𝙤𝙣: @dixxonflannelco

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