u/CoatStraight8786

Smoked my first brisket of the year.

It was about 8lbs after trimming which I use for

tallow and ground. (Small brisket from Snake River

Farms)

Seasoned with 16 mesh pepper, kosher salt and

little bit of Lawrv's.

Smoked in my Campchef SG at 250f on smoke 10

with Bear Mountain Bold for 12 hours and then hot

held at 150f for 10 hours (it finished at 10pm so

was ready for breakfast)

I didn't let it cool enough before hot hold (wanted to

go to bed) so some slices fell apart.

Overall it came out tender and juicy.

Smoked my first brisket of the year.

It was about 8lbs after trimming which I use for tallow and ground. (Small brisket from Snake River Farms)

Seasoned with 16 mesh pepper, kosher salt and little bit of Lawry's.

Smoked in my Campchef SG at 250f on smoke 10 with Bear Mountain Bold for 12 hours and then hot held at 150f for 10 hours (it finished at 10pm so was ready for breakfast).

I didn't let it cool enough before hot hold (wanted to go to bed) so some slices fell apart.

Overall it came out tender and juicy.

Took my dog for a walk and came across this.

Car is pretty much in the road.