Ran out of brisket that we made a couple of weeks ago, so I did another yesterday. Topped it off with some homemade, smoked mac and cheese. Brisket was in the Memphis Pro from about 4:20a to 3p then wrapped and held in oven until just after 6p. 225 degrees until it hit the stall then bumped to 250 and then back down to 225 as it came out of the stall.
First time we we have made homemade mac and cheese. We will be doing that from now on!
Attached Files
Last edited by Ddecker; August 21, 2017, 07:20 AM.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Ran out of brisket that we made a couple of weeks ago, so I did another yesterday. Topped it off with some homemade, smoked mac and cheese. Brisket was in the Memphis Pro from about 4:20a to 3p then wrapped and held in oven until just after 6p. 225 degrees until it hit the stall then bumped to 250 and then back down to 225 as it came out of the stall.
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