DenStinett
Well-known member
My Briskets take approx 16 hours to cook
Trimmed to minimum Outer Fat Seasoned with a blend of ground Sea Salt, Black Pepper, and Dried Garlic
Unwrapped on the Bull on "LO" for 8+/- hours, until it reaches 150 internal
Wrap in Pink / Brown Butcher"s Paper back on at 270 for approx another 8 hours until it's 200-205 internal
Rap that in a Towel, dropped into a Cooler for no less than 2 hours (longer if possible)
It all but cuts itself
Did someone say Bark and Smokering ?
OH .... and now I seperate the Point from the Flat, trim and smoke the two pieces as individual cuts
A bit more work, but the Meat comes out AWESOME !
Trimmed to minimum Outer Fat Seasoned with a blend of ground Sea Salt, Black Pepper, and Dried Garlic
Unwrapped on the Bull on "LO" for 8+/- hours, until it reaches 150 internal
Wrap in Pink / Brown Butcher"s Paper back on at 270 for approx another 8 hours until it's 200-205 internal
Rap that in a Towel, dropped into a Cooler for no less than 2 hours (longer if possible)
It all but cuts itself
Did someone say Bark and Smokering ?
OH .... and now I seperate the Point from the Flat, trim and smoke the two pieces as individual cuts
A bit more work, but the Meat comes out AWESOME !