Emily and Josh were so nice! Super excited for the show tonight!

We pulled it at 202° earlier this afternoon and it's just been resting for the past 3 hours, wrapped in towels, in a cooler. Just unwrapped it, sliced it up for everyone, and it turned out fantastic as always. We love making and sharing our brisket with family and friends.

‪Temp is reading 173° on the instant read thermometer, so it's time to wrap in butcher paper spritzed with a mixture of apple cider vinegar and water. Wrap tightly and back on the smoker. Since it's cooking a little faster than we'd like, we're only going to 225° instead of 250°.‬

Thought I'd document one of our bbq adventures. This beautiful brisket is soon heading to the smoker to stay overnight. W Sauce as a binder. Seasoned with black pepper and Meat Church Holy Cow. Running the pellet grill at 200° with Pit Boss Competition Blend pellets.