Worked up to this for two years perfecting other recipes, and I’m finally at my first brisket in preparation for a Labor Day cookoff in which my reputation is on the line. Going in the (z)grill at 225° after sitting with SPG on the counter for about an hour. I’m in no hurry, so I don’t plan on wrapping, just having a check in the morning to make sure all is well, maybe a spritz of ACV. Any tips, suggestions or prayers are greatly appreciated, as I’ve learned a ton from so many people here. I enjoy grilling, but I love people enjoying my food.
by whowantsthe_smoke
Dining and Cooking