Went by the HEB to get a brisket and they only had one left (choice). Without doing my usual inspection I bought it and hoped for the best. Trimmed it up and injected it. Spg for the rub. Wsm 22" at 275 with Mesquite chunks. Smoked for about 5hrs and with the bark set and Temps at 160 wrapped in foil and put in the oven for 2hrs. Let it rest for about 1 1/2hrs.
Got lucky and it turned out fine. Sliced it up and put it in bags with the au jus to freeze. We have discovered reheating brisket with a sous Vide tastes like you just sliced it. Brisket tacos will be on the menu later this week.
Got lucky and it turned out fine. Sliced it up and put it in bags with the au jus to freeze. We have discovered reheating brisket with a sous Vide tastes like you just sliced it. Brisket tacos will be on the menu later this week.
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