@showpow.bbq: "You need two hands when you hold it" Juicy Angus Prime Brisket 🥵 @Coolina @SNS Grills @Bear & Burton's @LootNBootyBBQ Slicing Knife: Ronin by Coolina Trimming Knife: Kurai by Coolina Smoker: SNS MasterKettle Binder: Bear & Burton's W Sauce Fireshire Seasoning: Loot N' Booty BBQ Jolly Roger Trimmed and seasoned the night before. Set in the fridge to dry brine overnight. Slow N Sear basket filled with medium lump charcoal. Started with Pecan wood for smoke, finished with Post Oak. Smoked at 275F on the kettle until 165F internal. Pulled to wrap in butcher paper with a 2:1 mix of ghee and tallow poured at the base and on top. Back on the smoker to finish at a final temp of 200F. Counter rested until 170F internal reached. Wrapped in plastic cling wrap and then placed in the oven to hot hold at 150F overnight until ready to slice. #brisket #bbq #Foodie #knifecollection #knife

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Tuesday 18 August 2026 13:12:44 GMT