Didn't have much for plans this weekend, and the weather was great, so I decided to cook a brisket on Sunday...glad I did, cause it was delicious
12lb brisket seasoned with salt, pepper, and garlic going on the offset.
Cooked it for about 7hrs in the 250-275 range with Apple wood then panned it for another couple hours till it was probe tender
While the brisket was resting, I whipped up some cornbread to cook on the kettle
Dinner's ready
Plated up with some pasta salad, coleslaw, and pea salad
Topic: Sunday brisket (Read 973 times)
