Come with me as we cook a 14lb brisket at Billy’s Backyard Barbecue Pit.
Recipe:
14.58lb prime cut brisket from Sam’s Club
1/2 Coarse Black Pepper 1/2 Kosher Salt Rub
Smoke at 250 degrees for 12 hours using wood splits 🪵
Keep water pan in smoker to maintain humidity
Spritz occasionally with 1/2 water 1/2 Apple Cider Vinegar
Wrap in butcher paper and smoke an additional 4 hours.
Reaching over 195 degrees internal on point remove from smoker at 16 hours
REST a minimum of 1 hour
Slice and Enjoy! 🤤
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