Low 'n Slow Prime Brisket


 

Andy B in FL

New member
I've done a few flats, but this time I did a whole one. Was a huge hit. The trimming instructions here were very helpful and, although I had my doubts trimming it myself, there wasn't any huge chunks of inedible fat when it was finished. 12 hours on at 250-270, wrapped when it stalled at 165, and at 205 it went in to a cooler to rest for 4 hours.


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