Shared by Glenn Wickdahl

Sat Jul 24 Session Brisket Overnight

21 hours, 46 minutes

Brisket on at 195°F set temperature
Kinder's Buttery Steakhouse and Holy Cow Rubs

Added Brisket

Bumped temperature to 225°F

Back Baon on

Finished 204.5°F
Drained and re-wrapped in butcher paper.
Cooler when it drops to 180°F