My first brisket turned into chipped beef, Which made amazing SOS sandwiches, but not even close to BBQ. Second attempted brisket, a Snake River Farms supermarket special, which barely fits in the Joe. Starting before the roosters crow, keeping at 225 or lower for 12 hours. Wrap at 150? Pressure is on, will feed 25 people…
by busterscruggs02
1 Comment
Good luck with the brisket, but came here to say what a fantastic grilling location you have! That view is incredible.