Was invited to dinner at my friend, Xai's house last night. 11lb brisket heavily seasoned with just kosher salt and coarse black pepper, the Cooking with Franklin style.
6hrs on the Komado Joe at 250 then wrapped in butcher paper for another 3hrs. My buddy pulled it when the internal temp hit 202 on the Maverick and let it rest for another hour in the cooler.
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Plated 1/4" thick slice with spicy Hmong pepper sauce, stir fried garlic with Hmong greens from my mom's garden, spicy Hmong papaya salad, and some Jasmine rice. Great way to start the weekend with a great meal cooked up by a long time friend! Props to My buddy Xai!
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6hrs on the Komado Joe at 250 then wrapped in butcher paper for another 3hrs. My buddy pulled it when the internal temp hit 202 on the Maverick and let it rest for another hour in the cooler.
Uploaded with ImageShack.comUploaded with ImageShack.comPlated 1/4" thick slice with spicy Hmong pepper sauce, stir fried garlic with Hmong greens from my mom's garden, spicy Hmong papaya salad, and some Jasmine rice. Great way to start the weekend with a great meal cooked up by a long time friend! Props to My buddy Xai!
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