It’s competition day. Briskets have been on for a few hours. I’m cooking at 250F today on my Hunsaker Smokers. Now that they have a nice bark, I’m wrapping them with a mop. Then, I’ll throw them back on for several more hours, until they’re probe tender. You’ll notice that this doesn’t look like a grocery store brisket. For comps, I separate the point from the flat and trim them down to the shape I want for cutting perfect slices and burnt ends. #bestangusbeef #steakholder #brisketholder #meatsw
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