Direct Heat Brisket on the Chudbox | Swine & Bovine Barbecue

Mop sauce estimates:
1c beef tallow
1c apple cider vinegar
8 cloves crushed garlic
3T worcestershire
2T hot sauce
1T ground mustard
1T crushed red pepper
2t salt

Things I Use:
- Sausage Stuffer
https://amzn.to/40u5Zke
- Sausage Casings
https://amzn.to/3Hg2WDm
- Sausage Pricker
https://amzn.to/3YjFwV4
- 12 Mesh Black Pepper
https://amzn.to/3KHjIxU
- Charcoal Torch
https://amzn.to/3X2hwEF
- Nitrile Gloves
https://amzn.to/3WIUEKN
- Trimming Knife
https://amzn.to/3GdCs4T
- Slicing Knife
https://amzn.to/3Z9LiZV
- Chef's Knife
https://amzn.to/3Gwp6Rx
- Charcuterie Book
https://amzn.to/3kMH9vl
- Camera
https://amzn.to/3TNyGpn
-35mm Lens
https://amzn.to/3JODFBz
-24mm Lens
https://amzn.to/3Kpu8T7
-Wireless Microphone
https://amzn.to/3KDzB8r
-Shotgun Microphone
https://amzn.to/3lIkq4F
-Tripod
https://amzn.to/3zEfMrr

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