Food & Spirits Court

RE: A beautiful fall Football Saturday calls for a BBQ

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In Reply to: RE: A beautiful fall Football Saturday calls for a BBQ posted by Road Warrior on October 26, 2024 at 18:31:38

Looks like a great feast.

A pit master friend of mine taught me to smoke the brisket for 4 hours at 200 - 225 F, wrap it in foil, put back in smoker w/o smoke at same temp until a thermometer in the center reads 202 F, then immediately put into empty cooler and seal it for 90 minutes, then rest on countertop for 30 minutes before slicing.

I was able to get the brisket both tender and moist.
Gsquared

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Your friend spoketh great wisdom! ^ - Road Warrior 13:11:37 10/30/24 (0)

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