I am cooking a whole packer for the first time. Could someone provide a good recipe for me to follow? It is untrimmed 16 #'er and I am cooking it on a Vision Classic B grill with a Fireboard controller with fan.
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Recipe for whole brisket
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Club Member
- Jul 2016
- 9361
- Virginia
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3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
Wow sounds like fun. Look at the free side https://amazingribs.com/tested-recip...et-texas-style or some like just salt and pepper. First thing is to dry brine, after trimming, at least 24 hours for something that big. Again look on the free side lots of info there. Welcome to the Pit! You can get to the free side at the top left of this page.
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Club Member
- Sep 2015
- 5053
- Tennessee
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
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Thank you, I will try that recipe. Where should I insert the temp probe to measure the internal temperature of the brisket?
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I use Jerod Broussard Brisket rub 2.0. He posted it on the pit somewhere. I get really good comments from people who eat my brisket.
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