Friend asked me to do this large brisket for the get together at his house later on today. Trimmed about 5+lbs of fat and yuck off of it and put it on my SmokeFire. Right at 12 hours at the moment and it’s stalled at 148 degrees. Once it gets to 160, I’m going to wrap it in foil. A few pics just in case I forget later on. Used Killer hogs AP seasoning/ and black pepper. Might have gone a little heavy on the seasoning, but brisket is kind-of bland imo. Kind of a sloppy pan picture, but I was in a hurry to get it cut up and out of the kitchens way. Probably the best brisket I’ve ever done. Did it on my SmokeFire at 225 for right at about 18 hours. Then transferred to my oven for another hour or so because I was running out of time. Wrapped in towels and into the cooler for about three hours until slicing time. The tip of the flat was ok, but the middle of the flat and the point was melt in your mouth tender and so juicy!
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Topic: Thanksgiving brisket (Read 204 times)
