Brisket
Brisket slices after a four-hour hold
Ran oak at 265 F all morning and finally nailed a rest that kept the flat supple. The long hold really did the heavy lifting.
PH
@pitmaster-pat
Pat Holloway
Weekend offset cook obsessed with oak-fired brisket and cleaner fire management.
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Hometown
Austin, Texas
Favorite cooker
Oklahoma Joe's Highland Reverse Flow
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Brisket FridayOffset CrewCommunity Mentor
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