Smoking Brisket & Pulled Pork

[Omaha]

Originally Posted by Dave

300 for the first hour, uncovered.

Wrap tightly with foil for additional 4-4.5 hrs at 250.

Came out great.

Cool. That seems really quick but I've never tried it that hot before. Was it a full brisket?

[BigMeatballDave]

Originally Posted by Omaha

Cool. That seems really quick but I've never tried it that hot before. Was it a full brisket?

10lbs, roughly

I didn't trim the fat and cooked it fat side up.

Most of the fat rendered. Made a kickass gravy.

[Omaha]

Originally Posted by Dave

10lbs, roughly

I didn't trim the fat and cooked it fat side up.

Most of the fat rendered. Made a kickass gravy.

I'll try that this winter.