We spent the 4th making brisket, ribs and hotdog burnt ends, my daughter brought 2 of her friends along for the cook this time, check out the video!
We used a 14 lb. packer brisket with a kosher salt/course black pepper rub, smoked with apple wood pellets on a ZGrill plet smoker at 225 for 1.5 hours per pound. Wrapped midway through at 160 degrees with butcher paper and finished at 200f.
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