Fall-Apart Tender tips
Use packer brisket (point and flat together) for best results
Heavy black pepper bark is Texas-style
Smoke at 225°–250°F for 2–4 h after sous vide
Cooking Tips
Expert tips for perfect results at every doneness level.
Use packer brisket (point and flat together) for best results
Heavy black pepper bark is Texas-style
Smoke at 225°–250°F for 2–4 h after sous vide