Had to post this bad boy I cooked 2 weeks ago!
Picked up a 18lb whole brisket as Restaurant depot, trimmed, injected with Butchers BBQ brisket injection, and rubbed with Kosher salt, course ground black pepper, and some chipotle pepper. Sat in the fridge for about 3 hrs, then thrown on the Stumps XL Baby at 225 for 18 hrs. Rested for 3 hrs in the Cambro, sliced, and enjoyed! Although the Packers lost to Atlanta that day, this did ease the pain a little!
Picked up a 18lb whole brisket as Restaurant depot, trimmed, injected with Butchers BBQ brisket injection, and rubbed with Kosher salt, course ground black pepper, and some chipotle pepper. Sat in the fridge for about 3 hrs, then thrown on the Stumps XL Baby at 225 for 18 hrs. Rested for 3 hrs in the Cambro, sliced, and enjoyed! Although the Packers lost to Atlanta that day, this did ease the pain a little!
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