Riki Barulich
TVWBB Member
15lbs brisket
Wrapped in butcher paper at 170 it, then pulled at 201, it probed tender. Rested for 2 hour and cut. It was delicious. The flat was the best I've done! Happy smoke week end everyone.![Face savoring food :yum: 😋](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f60b.png)
![Clinking beer mugs :beers: 🍻](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f37b.png)
View attachment 51894
View attachment 51893View attachment 51892
Wrapped in butcher paper at 170 it, then pulled at 201, it probed tender. Rested for 2 hour and cut. It was delicious. The flat was the best I've done! Happy smoke week end everyone.
![Face savoring food :yum: 😋](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f60b.png)
![Clinking beer mugs :beers: 🍻](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f37b.png)
View attachment 51894
View attachment 51893View attachment 51892