This video showcases my first brisket cook on the Old Country BBQ Pits Pecos w/ the modified 16” stack extension. This cook will be central-Texas style: full prime packer, salt & pepper, pink butcher paper and cooked w/ post oak. I’ll also show you how to make beef tallow & we’ll try out a hack to see if we can safely rest a brisket for 12 hours.

🎥 - Sunrise scenes shot in Franklin County, NC

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