Bruno
TVWBB Hall of Fame
Going to do my second brisket tonight. Damn things are hard to find out here and ended up buying a choice flat from my butcher. $$$ expensive!! $55 it's either 8 or 9 pounds I forget.
I rubbed it down with Oakridge's Black Ops rub and it's hanging out in the fridge.
I'm shooting for 225 in the WSM 22 with some oak and a little pecan, I'm going to pull it and wrap it in butcher paper at 165 then back on she goes.
At that point I'm hoping its tender as hell at 200-205, we'll see.
After having such good results with the pork butts I've been doing I got a little over confident on the first one I tried, it was a select cheaply priced brisket and I just left it in all night without ever looking. It was only ok. I have very high hopes for this one.
Pics to follow any advice ideas appreciated.
I rubbed it down with Oakridge's Black Ops rub and it's hanging out in the fridge.
I'm shooting for 225 in the WSM 22 with some oak and a little pecan, I'm going to pull it and wrap it in butcher paper at 165 then back on she goes.
At that point I'm hoping its tender as hell at 200-205, we'll see.
After having such good results with the pork butts I've been doing I got a little over confident on the first one I tried, it was a select cheaply priced brisket and I just left it in all night without ever looking. It was only ok. I have very high hopes for this one.
Pics to follow any advice ideas appreciated.
