Angus brisket hot and fast: Good afternoon y’all. I trimmed and injected the brisket last night and then rubbed it this morning with Hard core carnivore Black and Chupacabra brisket...

Graveytrain50 Loc: DFW Area Texas

Good afternoon y’all. I trimmed and injected the brisket last night and then rubbed it this morning with Hard core carnivore Black and Chupacabra brisket magic. Used hickory, post oak and cherry woods chunks. Ran it two hours at 300. Pin apple juice in the pan and covered it till internal temp reached 205. Wrapped it in butcher paper and put it in a cooler to rest for 2 to 4 hours. Will pst the final after I unwrap it.

Frank romero Loc: Clovis, NM

Graveytrain50 wrote:

Good afternoon y’all. I trimmed and injected the brisket last night and then rubbed it this morning with Hard core carnivore Black and Chupacabra brisket magic. Used hickory, post oak and cherry woods chunks. Ran it two hours at 300. Pin apple juice in the pan and covered it till internal temp reached 205. Wrapped it in butcher paper and put it in a cooler to rest for 2 to 4 hours. Will pst the final after I unwrap it.

Can I join you for the meal? Sounds like it will be delicious.

CD in WBR Loc: Port Allen,LA

Glad you can afford a nice brisket. I saw $80-90 fora brisket. Enjoy..

flyguy Loc: Lake Onalaska, Sunfish Capitol of the World!

Graveytrain50 wrote:

Good afternoon y’all. I trimmed and injected the brisket last night and then rubbed it this morning with Hard core carnivore Black and Chupacabra brisket magic. Used hickory, post oak and cherry woods chunks. Ran it two hours at 300. Pin apple juice in the pan and covered it till internal temp reached 205. Wrapped it in butcher paper and put it in a cooler to rest for 2 to 4 hours. Will pst the final after I unwrap it.

Gt, you really know how to hit a guy in the guts. Now, cut that out!!!

We only had a high of 85*, what did you have?

Jeremy Loc: America

Graveytrain50 wrote:

Good afternoon y’all. I trimmed and injected the brisket last night and then rubbed it this morning with Hard core carnivore Black and Chupacabra brisket magic. Used hickory, post oak and cherry woods chunks. Ran it two hours at 300. Pin apple juice in the pan and covered it till internal temp reached 205. Wrapped it in butcher paper and put it in a cooler to rest for 2 to 4 hours. Will pst the final after I unwrap it.

Looks and sounds so good

Kerry Hansen Loc: Bremerton, WA

Graveytrain50 wrote:

Good afternoon y’all. I trimmed and injected the brisket last night and then rubbed it this morning with Hard core carnivore Black and Chupacabra brisket magic. Used hickory, post oak and cherry woods chunks. Ran it two hours at 300. Pin apple juice in the pan and covered it till internal temp reached 205. Wrapped it in butcher paper and put it in a cooler to rest for 2 to 4 hours. Will pst the final after I unwrap it.

My Stomach just signaled me to FEED ME!

Graveytrain50 Loc: DFW Area Texas

CD in WBR wrote:

Glad you can afford a nice brisket. I saw $80-90 fora brisket. Enjoy..

it depends on the kind you buy. This one was 40 dollars🦅🇺🇸🇺🇸🇺🇸🦅

Graveytrain50 Loc: DFW Area Texas

Kerry Hansen wrote:

My Stomach just signaled me to FEED ME!

👍👍👍🦅🇺🇸🇺🇸🇺🇸🦅

Graveytrain50 Loc: DFW Area Texas

Jeremy wrote:

Looks and sounds so good

Thank you!!!🦅🇺🇸🇺🇸🇺🇸🦅

Graveytrain50 Loc: DFW Area Texas

flyguy wrote:

Gt, you really know how to hit a guy in the guts. Now, cut that out!!!

We only had a high of 85*, what did you have?

Leo it hit 105 today🦅🇺🇸🇺🇸🇺🇸🦅

Graveytrain50 Loc: DFW Area Texas

Frank romero wrote:

Can I join you for the meal? Sounds like it will be delicious.

Why not? 🦅🇺🇸🇺🇸🇺🇸🦅

Graveytrain50 Loc: DFW Area Texas

Graveytrain50 wrote:

Good afternoon y’all. I trimmed and injected the brisket last night and then rubbed it this morning with Hard core carnivore Black and Chupacabra brisket magic. Used hickory, post oak and cherry woods chunks. Ran it two hours at 300. Pin apple juice in the pan and covered it till internal temp reached 205. Wrapped it in butcher paper and put it in a cooler to rest for 2 to 4 hours. Will pst the final after I unwrap it.

Billycrap2 Loc: Mason county,W(BY GOD) Virginia, 🇺🇸🦅

YUM YUM MELT IN YOUR MOUTH 👍🏽👍🏽

NJ219bands Loc: New Jersey

Nice 😊

Rdnkjp Loc: Hardy, Va

Never did a brisket hot and fast. Always smoked them low and slow. 10-12 hours. How did it turn out compared to slow smoking?