Packer Cut Brisket

http://ift.tt/1AlR8qu

mitchenall has added a photo to the pool:

Mesquite smoked 11 hours at 110°C, then 'crutched' for about 2.5 hours until 84°C internally, then rested 3-4 hours. Could be eaten with a plastic spoon!



Original recipe at http://ift.tt/1xfm4GF...



Beautifully, aged brisket bought from http://ift.tt/1AlQZ6u

via Food with Blogged Recipes Pool http://ift.tt/1AlR8qA