ABUNC
From Winston-Salem, NC
- Messages
- 5
- Grill(s) owned
- Bull
'Kept it simple. Salt & pepper rub. Average Bull temp was 220 degrees for 5 hours to get to 160 internal temp on the brisket. I didn't have butcher's paper so I double wrapped the brisket in aluminum foil and pulled the Texas Crutch (put brisket in the oven at avg temp of 240). Took another 5 hours to get to 201 internal temp. Poured off the juice, wrapped it in blankets and put in a cooler. Rested for 2.5 hours. Turned out great! Love my new RT-700!
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