Hot and Fast!!! Brisket, Sausage, and Smoked Creamed Corn

Last minute cook!!!

22lbs of brisket and 4lbs of sausage

Brisket smoked at 300° for 8-9 hours. Sausage smoked at 300° for an hour. Both rested at 150° for 9+ hours.

Creamed corn was 2 blocks of seasoned and smoked cream cheese with 3 large cans of whole kernel corn drained. 1/2 pint of heavy cream and generous amounts of salt, pepper, Gospel, and Dia de la Fajita.

Really great results. Too bad about the video user error towards the end (facepalm…ugh).

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