Quote:
Originally Posted by LVDan
Looks fantastic man- pellet? offset? How long and please run through your cook/rest method. You're clearly doing it correctly!
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Offset, smoked for 12.5 hours at 225-250 using hickory splits. Wrapped at about 170-175, pulled at 202-203 around 11pm and rested over night in a cooler. I put 2 layers of thick towels on the bottom and 2 covering the brisket. I pulled it out around 11am to start slicing it was still steaming.
Resting overnight in the cooler is the key to everything. I rested for 12 hours and like I said it was still steaming when I cut it so don't be afraid to let it rest that long in the cooler. Just make sure you use enough towels to lock in the heat and you're good to go.