4th of July Foil Boat Brisket

12 LB. Choice Grade Pre-Trimmed Brisket seasoned with Season All, 16 Mesh Black Pepper and Kosher Salt.
Started a fire on the Old Country Wrangler utilizing Kingsford Blue Bag Charcoal and Post Oak Wood Splits. Maintained a temperature of in between 225 and 250 degrees for the first 8 hours. After 8 hours, I then bumped the temperatures up from 250 to around 275 degrees. Brisket remained on the smoker for a total of 12 hours before being removed and wrapped in a foil boat. Brisket was removed from smoker and left on counter to cool slightly to 140 degrees. Then placed in a cooler for a few hours. I then placed the brisket in a 170 degree oven for the next 6 hours. The brisket was sliced and served on the 4th of July. Cheers!
#beefrecipe #beef #royaloak #recipe #cooking #food #oldcountrywrangler #oldcountrybbqpits #postoak #oaksmoking wood #nationalbeefbrand

[@user-es6ed2qb4x]

Yumm yummm. It looks delicious. I like the look of that bark, so tasty looking. Thanks for posting.

[@WGTBollox]

That looks fire 🔥

[@tpack670]

Looks great. Maybe a little more fat than I like on the bottom of brisket. I try for 1/4". Try slicing the point across the grain and it`ll be more tender. Great job on a small offset. I have a small one as well and it requires skill to turn out a great product. You did good. Also, get yourself a good Victorinox 6" knife and you`ll be glad you did. I used them for over 25 years as a meat cutter and they`re probably 20 bucks on amazon.

[@Cbizzle83651]

Realized after recording I was slicing the complete wrong way / direction. I’ll look into Victorinox, I’ve heard nothing but great things about all of their knives. These were pre-trimmed from The store. Feel more comfortable trimming my own from start to finish. Definitely appreciate the engagement. Thanks!

[@jacobhanson9009]

You want me to buy you some batteries for your smoke detector?