Μοσχαρίσιο στήθος (μπρισκετ) καπνιστό | How to monolith your brisket.

63 days dry aged Angus biofed brisket, small size 3 kgs after trimmed, smoked in my monolith grill, rested and cut after almost two hours. Turned out super juicy full of smoke flavour and rich beefy taste. The procedure lasted only 7 hours including the rest !!!! Monolith was pretty fast, the temp of smoking was 125 steady Celsius. ‪@monolithgreece6860‬