Typically, brisket has been smoked hot and fast. In this video we’ll be
going low and slow to create some amazing brisket on a Lang 48. You’ll get the benefit
of a Cook Plan to guide you, and the proper trimming of fat on this US
Prime with beautiful marbling. There’s a reason to rotate flat so the
brisket faces the heat and smoke, and you will see why. When the meat
reaches 170 degrees it’s time to wrap it; learn why and how. Then slice and
test. This is a prime learning experience you’ll want to review.
YouTube Channel: Sterling Worth Inc