Smoked Pork Brisket If you've never cooked a pork brisket, this is your sign. Same technique as beef, but sweeter fat, quicker render, and stupid-good bark when you hit it with salt, 16-mesh pepper, and Reo Spice Lone Star. Here's the full cook so you can screenshot and run it this weekend: • @porterroad Pork Brisket • Season: kosher salt, 16-mesh black pepper, Reo Spice Lone Star Season All • Smoke: 225°F for 3 hours • Then: 250°F for 3 hours • Bump: raise pit to 275°F at the 6-hour mark to fin
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Smoked Pork Brisket If you've never cooked a pork brisket, this is your sign. Same technique as beef, but sweeter fat, quicker render, and stupid-good bark when you hit it with salt, 16-mesh pepper, and Reo Spice Lone Star. Here's the full cook so you can screenshot and run it this weekend: • @porterroad Pork Brisket • Season: kosher salt, 16-mesh black pepper, Reo Spice Lone Star Season All • Smoke: 225°F for 3 hours • Then: 250°F for 3 hours • Bump: raise pit to 275°F at the 6-hour mark to fin
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