Sat Aug 20 Vision Kamado Overnight Brisket
16 hours, 8 minutes
Canadian Hardwood and Cherry wood chucks
SPLGO rub, mustard and pickle juice binder
overnight 225°F
wrap, bump to 275°F to finish
Wrapped
Brisket is already probing butter tender in both the flat and point
Bumped temperature to 275°F to finish
Brisket is already probing butter tender in both the flat and point
Bumped temperature to 275°F to finish
Yoder started
Stopped Yoder at 225°F
Stopped Yoder at 225°F
Brisket I'd done
Resting open until 180°F
Cooler to rest
Resting open until 180°F
Cooler to rest
