G
Guest
Guest
Smoked a 10.9 lb brisket for 16 hrs using charcoal and a combo of oak and hickory. I took it off the smoker at 170 deg and finished it in the over for about 1hr and 15 min until it reached 200 deg. Double wraped it and let it sit for about 2 hrs. Ladies and Gentleman meet the new " King of the Grill" for my neighborhood. Everyone loved it and 11 people ate almost all of it. No one touched the burgers and dogs I cooked for backup. The bark was great and the meat was moist and tender. The homemade BBQ sauce I made was the crowning touch. I can't wait to cook another one.