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 Brisket
Smoked Hamburger Jerky
Robb’s Smoked Cross-Rib Beef Roast