Here is a link to the slicing video, although it's still rendering: https://youtu.be/7saL0rp88fA
H​​ere's what it looked like coming out of the dry-aging chamber
After trimming and good ol' dalmation rub
Just out of the smoker
And the slicing two hours later. Tell me that isn't some juicy brisket. BTW.. no Texas Crutch.
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