Mr. Bones started talking about a brisket cook. Got me excited and then I remembered I had a 19.2 lb behemoth in my freezer. Got it out and thawed it starting Tuesday. Dry brined starting Friday morning then on the Yoder at 0100. Rubbed with Black Ops. Ran it until it was 170 then wrapped in foil (it was beautiful warm weather so
my son and I golfed and had a 1:37 tee time).
Kicked the smoker temp up to 285 after wrapping. Pulled it when it was probe tender at 205 then into the Oven at 160 for 4 hours. Was probably my best brisket. Served it with Mac and Cheese and coleslaw. Then took big chunks to a couple families.
Thanks again to y’all in The Pit for helping me on this brisket odyssey. Think I’m finally beginning to get the hang of it.
Happy Easter.
my son and I golfed and had a 1:37 tee time).
Kicked the smoker temp up to 285 after wrapping. Pulled it when it was probe tender at 205 then into the Oven at 160 for 4 hours. Was probably my best brisket. Served it with Mac and Cheese and coleslaw. Then took big chunks to a couple families.
Thanks again to y’all in The Pit for helping me on this brisket odyssey. Think I’m finally beginning to get the hang of it.
Happy Easter.
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