@cookwithbill: Labor Day weekend brisket… without all the labor. Just vibes, smoke, and a method that keeps proving itself every single time. 13lb brisket. No injection, no binder. Just Tilman’s Perfect 200 Beef Rub sweating right into the meat. Bear Mountain Hickory Pellets doing the heavy lifting in the Broil King, because quality pellets absolutely show up in the final product. Smoked at 200° for 2.5 hours, then bumped to 235° until it hit 170°. Wrapped in pink butcher paper with a fresh tallow bath… then wrapped again in foil to lock in every ounce of that rendered magic. Into the warmer at 170° for 12 hours. Dropped to 150° until slicing time. Juicy throughout (yes, I did the squeeze for those who like that). Firm but pull‑apart. Smoke ring that proves your pellets matter. Bark that stayed tight even with the double wrap. Labor Day brisket, minus the labor. Would you try this method next time you run a brisket? #bearmountainbbqpartner @Bearmountain BBQ
