![]() Aluminum foil is a bit easier to master and will deliver a juicy, delicious brisket. When the meat reaches an internal temperature of 165 (the bark will be set nicely by this point) wrap the brisket in non-waxed butcher paper or aluminum foil. Many comp cooks prefer fat down for presentation reasons. this is my preference, but highly debated in the barbecue world. Place the brisket in the smoker fat-side up. Flip over to the fat side and repeat the process. Allow the meat to sweat our for at least 15 minutes. I apply these rubs in a 70\30 Holy Cow to Holy Gospel manner. Then come back across it with some of our Holy Gospel. Trim the fat off the bottom of the brisket only leaving ¼ in fat.Īpply Holy Cow to meat side of the brisket. Also, remove any “hard” pieced of fat as they will not render off during the cooking process. Trim the excess fat and silver skin off the top of the brisket. unwaxed butcher paper or heavy duty aluminum foil.1 12 - 14 lb whole packer brisket (Choice grade or higher).Alternatively you can check out our Brisket off an offset smoker recipe that is more low and slow. The recipe is often used when someone needs to get a brisket smoked within 10 hours or so. We have multiple brisket recipes on, but this is the method that will help you cook briskets the fastest.
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