Brisket Cook

[Mattb82]

I used the exact process I learned from Dylan Taylor when I did his one I. One training. He’s a former PITMASTER at la bbq, blacks bbq, and now his own place. 250 for the first three hours, 260 hours 3-6, bumped to 275 pushing through the stall. Central Texas style, went on at 3pm and off at 3am. Used post oak exclusively on the outlaw. Just put an order in for an Austin Smokeworks 250 gallon and can’t wait. This turned out amazing, was able to stay +- 5 degrees of my target temp and even had a snow shower and rain. The airflow on the outlaw truly is amazing, fat rendered into a caramel color

 

[jzadski]

Very Nice!

 

[Stingerhook]

Hell yeah!

 

[smokymtnjonny]

What was your kosher salt to pepper ratio, or did you’uns use a different rub?

 

[Mattb82]

Ratio

What was your kosher salt to pepper ratio, or did you’uns use a different rub?

3-1-1. Course pepper, kosher salt, SS

 

[gtsum]

Nice cook and nice smoker


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[pjtexas1]

That is a really nice brisket!

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