None of my family is really into turkey, so since this is the first time I have a house to host my family in, I decided to do a brisket instead. This was my first time doing a low and slow brisket on my KJ, been going through this sub for days reading as much advice as I could, and made one of the juiciest briskets I’ve ever had, even the flat was plenty moist (which is what I was most nervous about), not to mention I actually got a smoke ring! Family and neighbors were extremely happy, told me I should expect to do this for the foreseeable future Thanksgivings lol.
Kept it at 250 the whole time, wrapped in paper with tallow when I liked the bark (around 175 internal), pulled at probe temp around 203. I started at about 10pm last night, pulled it almost exactly 12 hours later, let it rest in a cooler till dinner at 6. To those who have posted brisket advice here, I probably read it and I truly thank you!!
by diz_lizard
1 Comment
Beautiful 🤩