u/Capable_Breakfast_42

Second ever brisket, the first one was very good, if a little too smokey, so i dialed back the hickory by a chunk and this time it came out absolutely perfect.

Smoked it on my Hasty Bake at 240-250 for around 3-4 hours as it hit internal 175 degrees, before wraping in in butcher paper and letting it get to 200-205 over the next three hours.

Once it was done i let it sit wrapped on the counter till it naturally cooled to 180, then wrapped the still butcher paper covered brisket in aluminum foil, and held it in the oven at 150 for the next 6 hours.

It was tender, juicy, and the fat was softer than butter.

Smoked a brisket on my Hasty Bake, turned out amazing but I think ill let it rest afew more hours next time. And try and slice it abit thinner 😃