Stay tuned 📺 till the end for the money shot! I found
a medium size prime angus brisket flat on sale and thought this would be a nice cook.I started with marinating in hot sauce and then coated with that @blackriverbbq back in black rub. So experts say the smoked ring is not important on rather brisket is good or not and while I don’t disagree with that sentiment, I still enjoy a nice smoke ring, especially on brisket. The @pitbarrel came through once again allowing me to smoke this brisket to perfection
Instructions were fairly straight forward, started pitbarrel waited for temp on PBC to reach around 280 then smoked brisket until is reach 165 internal temp then wrapped in foil with blend of beef broth, worchester sauce with hot sauce and placed back into pitbarrel until it reach internal temp of 205 but wobble and clean poke check was on point for this cook. As always sincerely appreciate the support!
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