Just got a smoker and made my first brisket.
Probably could’ve trimmed better but it was pretty tasty. 20lb brisket. 3hrs at 225, then 250 until it was 175 internal, wrapped in butcher paper and put back on until 203 internal, then rested in a cooler for 3 hours before slicing.
u/rajmahal24 — 2 days ago