Competition-Style Brisket with Hall of Fame Pit Master Lee Ann Whippen | Pit Boss Grills

[@scottandersen420]

We love Lee ann ❤

[@deringr]

All hail the Queeeeeeeen!!! Love this lady

[@kchaney56]

What a beautiful brisket.

[@azzybaby]

Gal'Dang , you'd give it one!!

[@adrianrobins5313]

Good job,looks good.

[@LeftLaneLorell]

Nice!!

[@hularock2705]

Loved your restuarant on Battlefiled BLVD.

[@ecartman3100]

Umm umm good

[@johnwright5041]

dear god this woman is serious

[@tony8354586]

Lee Ann, are you still doing the circuit?

[@lchbbq]

How many career GC's she win?

[@fredschaffer7330]

Just curious as to how many times did you have to fill the hopper with pellets in a cook that long?

[@amegill]

@@fredschaffer7330 I have the same grill and for 10 hours at 250 it’s usually good before I have to add more pellets. Keep the lid down and it burns less

[@ericmoorehead1100]

Why not finish the wrapped brisket in an oven at 275°F?

[@danielploy9143]

Where’s Billy at huh? Huh?

[@coltonwalker7705]

burnt ends are from flat not juicy point damit fucked it up.

[@charlesdesrochers4981]

Lee Ann. I LOVE YOU WITH ALL MY HEART. YOU ARE THE MOST BEAUTIFUL WOMAN IN THE WORLD. LOVE CHARLIE❤❤❤❤?????

[@WilliamYumwallace]

She forgot to trim off that thin little flap. Like we're her first injection is. Too thin for how thick the rest of the meat is. It's basic. The more uneven the thickness is the more uneven the cook is. How does she not know that. 🤔

[@DanMckinley-q2s]

Yeah, what does she know compared to you?

[@WilliamYumwallace]

@@DanMckinley-q2s 45 years of cooking everything outside in so many different kids of ways. Not to mention if you went to culinary school you would know they ALL TEACH HOW CONSISTENCY IN THE SIZE OF ANY PROTEIN MEANS A BETTER EVEN COOK. Not to mention ITS COMMON SENSE. THICK COOKS SLOWER, THIN COOKS FASTER. ANY ANY GREAT TOP PIT MASTERS. Go play with the kids