[oldgoldy97]

Originally Posted by TheHeel

I haven't posted here in a while. For family festivities, I smoked a beef brisket.

I started 8 pm last night at 225 F:






At 10 AM today, I turned the meat over:





I took it off around noon and stored it in a cooler when it 203 F (finished product after it rested in a cooler for a couple hours):





I left most of the fat on and trimmed it off the final product.

'Mericah

Dang that looks good. I haven't smoked a brisket in years.