Second brisket in a week, for a friendly, no stakes Labor Day cookoff. Dry brine for 24 hrs, going low and slow at 200°, spritzing with 1:1 ACV/water mix every couple hours. Any tips or final suggestions? My reputation is being challenged, and I feel the need to make it clear who the grill master is.
by whowantsthe_smoke
3 Comments
What time did you put it on?
I might have taken off a little bit of that fat cap, but other than that, that’s one good-looking brisket! Can’t wait to see the results.
Be careful cooking fat cap up. You could overcook the bottom of your grill has a hotspot near the grates. Cooking at 200 should alleviate some of that concern but it’s worth watching for.