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Author Topic: Texas brisket  (Read 2331 times)

22ket~tle

  • Smokey Joe
  • Posts: 36
Re: Texas brisket
« Reply #15 on: December 31, 2020, 08:10:01 AM »
for doin it right on a 22Ē this guy did it right. (use post oak) http://www.cookscountry.com/episode/634-texas-barbecue-brisket


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dirtydog

  • Happy Cooker
  • Posts: 6
Re: Texas brisket
« Reply #16 on: January 01, 2021, 02:13:03 PM »
Doing beef, chicken and seafood kabobs today.   Brisket tomorrow.   


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dirtydog

  • Happy Cooker
  • Posts: 6
Re: Texas brisket
« Reply #17 on: January 01, 2021, 04:16:19 PM »
Thanks 22ket-tle
The only things Iíve do different.  Are I put fat side up while cooking unwrapped.  And I do use anywhere from 5 to 8 pd brisket.  Part brisket.  Always  the point.  And I use butcher paper instead of tin foil.   Like the paper better than foil.   And I donít sit it in a cooler for 3 hours.  I rest it on counter for at least one hour.   


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