Part 2 of the brisket cook i posted a couple days ago. I got an overwhelming amount of messages asking about this brisket. I run 225° during the smoke and bump it to 275° after the wrap. Those have been my temps past few years now and always awesome end results. The rub i used on this cook is The Perfecto from @rio_valley_meat_bbq Clearly the bark held up. When the internal temp reached 175° during the smoke, thats when i wrapped. This time i wrapped in butcher paper. Added over a cup of beef tallow on the brisket before wrapping tightly. The extra step i took which had the most questions was i injected about 2 cups of beef stock into the paper, not into the brisket itself. Just wanted to keep extra moisture inside the paper. Watching the video, you can see the brisket held up nicely with that added liquid and didn’t break down the bark. @MEATER plus probe worked perfectly throughout this entire cook, even wrapped inside the paper. End result was a delicious barked and juicy brisket. My simple foil pan wrap is an easier process though. Definitely love experimenting when cooking. Some fails, plenty of successes. Brisket from @creekstone_farms You can get these locally here in the Salt Lake City area @bbqpitstopofslc @bbqpitstop Would love to hear any possitive or feedback i could improve on from @Grab’em in the Brisket #brisket #smokedbrisket #bbqbrisket #ramsayreacts #bbq #kendrickbbq