Did a brisket for a family potluck this weekend and I think it was my best one yet. Biggest thing I noticed for improvement was trimming more fat off towards the point.
-Seasoned with salt pepper lowerys and let sit in the fridge for 12hrs uncovered
-Smoked at 225 till 170 internal
-Wrapped in butcher paper with tallow
-Increased temp to 250
-Started testing for prope tenderness at 190
-Pulled at 198 and put it in the oven at 170 until supper.
Total cook was approx 10hrs, rested for 7
by AnakinGrillwalker
4 Comments
That looks fn great. Gimme that!!!
She’s a beaut, Clark.
Just missing a couple little steps and it’d boost your brisket skills to almost pro level. Just an honest observation. You’re really good. It looks great but a pro can tell by the color of the fat.
Definitely, a great looking bark and smoke ring too