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Part II: @Momofuku Chili Crunch Smoked Brisket 🌶️🥩 FULL COOK For this experiment, I separated the legendary Momofuku Chili Crunch from its oil and injected that chili oil directly into a beautiful brisket point. I used the residual oil as a binder, hit it with coarse black pepper, then absolutely covered the outside in chili crunch. Wrapped it tight and let it brine in the fridge for 2 days before firing up the @Yoder Smokers to 225°F. 14 hours of smoke, fat side down. Then into a foil boat un
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