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Guest
Guest
I am finally going to do my first brisket... HAd a local BBQ place get me one on her next order... Told her I wanted a whole one between 10 - 12 pounds... Got a 13 1/4 pounder !! Well needless to say I need some help... I have read lots of posts about marinating, rubs but would really like to hear from some of you "pros" out there... Make it plain and simple...
Trim ? Foil? Fat Cap? Internal temp? Marinate? Rub?
Any and all advice would really be appreciated ! Will be doing it Saturday night/Sunday morning in my WSM for a super bowl dinner...
Thanks,
Trim ? Foil? Fat Cap? Internal temp? Marinate? Rub?
Any and all advice would really be appreciated ! Will be doing it Saturday night/Sunday morning in my WSM for a super bowl dinner...
Thanks,