I trimmed, salted, and added a healthy coating of meat church’s “Holy Cow” Rub. Then covered and let that sit in the fridge overnight. Cooked at 250 for 8 hours (spraying every hour with 50/50 water and apple cider vinegar), once I liked the bark I wrapped in butcher paper and cooked for another 3.5 hours. Then once probe tender I took the wrapped brisket and put towels over the butcher paper and rested for 3 hours in a cooler. Beautiful results!
by DJ_Kilo_G
3 Comments
That looks great! I did a 15lb (probably closer to 13 when it went on the egg), 13hrs at 225-235, wrapped it at hour 5 (158 degrees), pulled it and wrapped it in a towel and in to the cooler at 203. 3/4 do it was really nice but 1/4 of the flat was very dry (inedible), unfortunately. I’ll crack the code one time!!!
Wow. Crushing it right outta the box. Nicely done. 🫡
Did you trim the entire fat cap off? It looks great, btw.