Ran out of brisket which we use for Pho after eating fresh the first couple nights. So, what to do?
Trimmed and seasoned with SPG and Lawry's. Dry brined several hours in fridge until around 9pm. Smoked 1hr'ish+ on super smoke, then increased to 250⁰ overnight.
In the AM (about 8ish), got the notification I was 185-190⁰. Prepped some foil, transferred the brisket, added tallow from the rendering fat, double wrapped and into my vertical electric at 150⁰ until we were ready to eat.
by smotrs
3 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
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You pulled at 190?
Perfect 😍