G
Guest
Guest
HI!
I just fired up my bullet for the first time this am (two 12 pound whole briskets to be exact!) I've been following the advice on the virtualweber site and am hoping to really enjoy some meat tonite. My question is, since the brisket went on at 6:30am and I have two young mouths to feed around 6:30 pm, should I do the foil method or do you recommend finishing on the grill to an internal temp of approx. 170? If I were a betting man (grill temp at the lid is approx 250), what time will the brisket finish? Also, I put a dry rub on 'em at approx. 4pm yesterday (brown sugar, salt, pepper, paprika, chili pepper). Do you guys think Martinelli's at flip time would be too much?
Thanks for your advice to this new comer!
Sam
I just fired up my bullet for the first time this am (two 12 pound whole briskets to be exact!) I've been following the advice on the virtualweber site and am hoping to really enjoy some meat tonite. My question is, since the brisket went on at 6:30am and I have two young mouths to feed around 6:30 pm, should I do the foil method or do you recommend finishing on the grill to an internal temp of approx. 170? If I were a betting man (grill temp at the lid is approx 250), what time will the brisket finish? Also, I put a dry rub on 'em at approx. 4pm yesterday (brown sugar, salt, pepper, paprika, chili pepper). Do you guys think Martinelli's at flip time would be too much?
Thanks for your advice to this new comer!
Sam