Posted a brisket trim last night for my daughter’s Friendsgiving shindig. Here’s the results. Came off the Egg this morning around 10, then into a dry cooler (wrapped in a blanket over the butcher paper) til slice time at 6. Turned out really solid.
by TWags1515
5 Comments
Hope you kept an eye on temp since it sat for 8 hours in a cooler. Shouldn’t dip below 140 to avoid bacteria.
Next time throw it in the oven wrapped in butcher paper at 150, hold as long as your heart desires.
Of course. Came out steaming. I have a Lifetime cooler (knockoff Yeti) that has an air-tight seal and can also be prepped either way with ice or boiling water before discarding, putting your product in, and sealing.
Beautiful smoke ring! What wood did you use.
Damn bruh dat smoke ring fire yo 👊🏾👊🏾🔥🔥
delicious