Pitmaster Noel Hassapladakis from Meat Mafia Collective takes us through his step-by-step method for Hot and Fast Brisket. Watch the full video available now on our YouTube channel.
Large Brisket Rum & Que Blackout Rub
Other
Chilly Bin Towles Aluminium Foil (preferably BBQ grade) Large chopping board Sharp trimming knife Lemons (for trimming) Heat Beads Charcoal
Smoked Ribeye w/ Reverse Sear & Smoked Peppers
Smoked Beef Filets
Six Smoked Pounders