Just put the brisket on. It’ll be ready for game time.
Next decision? What will I drink this afternoon?
Just put the brisket on. It’ll be ready for game time.
Next decision? What will I drink this afternoon?
I smoke it at 225 until the internal temp reaches 165.
Pull it off and wrap in butcher paper. I usually spread some wagyu beef tallow on the butcher paper.
Raise the grill temp to 250 and let it smoke until the internal temperature reaches around 200.
Once the brisket passes the probe test (feels like butter) I pull it off, wrap it in a towel and let it sit in a cooler for a couple of hours.
Ragin Homie Tailgating in action.
. . . I just use the eye test like a true Cajun . . . always delicious . . .
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