Скачать или смотреть Brisket cook on Masterbuilt 40xl propane smoker

A BBQ smoking session of a USDA Prime Brisket from Costco. Trimmed almost all the fat on both sides. Left about a 1/16" layer on the cap side. Seasoning just doesn't penetrate fat no matter what they tell you. It will render away. Fat side down. Using a Myron Mixon sweet brisket rub recipe. Started this cook at 210 degrees. Woods used for smoke are cherry, hickory, and post oak. Cherry ensures a nice smoke ring. I will pull this off around 160 degrees internal and wrap it, Texas crutch, and put it back on until it reaches 200 to 203 or when probed it feels like hot butter and jiggly. Will then rest it in a cooler wrapped in towels for about 2 to 4 hours. It is a process for sure.