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  1. 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
    This grill is small so obviously I had to cut this beautiful American Wagyu @rcranchtx brisket in half. Dont worry I saved the other half for another killer recipe. The key with this is the charcoal you use. Got to use the Hex charcoals from @jealousdevilcharcoal as they burn very slow and last very long.

    Make sure you keep rotating the brisket every hour to cook as evenly as possible. I used wood chips with this, may have gotten more smoke if I used some chunks but I was afraid it would put out some of the coals being so big. It kept a pretty steady temp of 225-250F but would fluctuate when I added more chips.

    This was a 11hr cook. Around the 8hr mark the temp slowly declined so I added 1-2 lit briquets in to bring the temp up. Did this a few times.

    When it reached an internal temp of 203F I removed it. Some of the fat didn’t fully render. But I let it rest in my @grizzlycoolers 45 cooler for a few hrs too long because when I sliced it up it was almost room temp. That was my fault.

    In the end it’s possible. Would I do it again probably not. There are portable pellet smokers out there that would probably do a better job but a lot of you wanted to see it get done on a @nomadgrills so I hope y’all enjoyed this experiment. 🤙🏽

    𝙂𝙧𝙞𝙡𝙡: @nomadgrills
    𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: @jealousdevilcharcoal Hex
    𝙈𝙚𝙖𝙩: @rcranchtx
    𝘽𝙞𝙣𝙙𝙚𝙧: @bearandburtons W-Sauce
    𝙎𝙚𝙖𝙨𝙤𝙣𝙞𝙣𝙜: @meatchurch Blanco
    𝙏𝙖𝙡𝙡𝙤𝙬: @bearandburtons @rcranchtx wagyu tallow
    𝘾𝙤𝙤𝙡𝙚𝙧: @grizzlycoolers 45
    𝙆𝙣𝙞𝙛𝙚: @barrel_falls_bladeworks
    𝘾𝙪𝙩𝙩𝙞𝙣𝙜 𝘽𝙤𝙖𝙧𝙙: @grizzlyblocks

  4. The information that you provided is completely off the charts. It was so informative that I just have no idea what you did. I saw you added tallow to something that probably doesn’t even need it. And I have a terrible song stuck in my head. And then you finished up by saying absolutely nothing about how you actually cooked it. Tons of annoying sounds a terrible song and you eating.. top notch stuff here. If you don’t want to learn anything about cooking a brisket. This is exactly what you need.

  13. So i get why you rest the meat instantly so it doesn't continue to cook. But how do you heat it back up so you make sure your not eating it cold? Also how do you heat it back up without recooking the meat again and possibly making it tough?

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