One of my favorite things in the world is listening to somebody with a Midwestern accent talk about meats. It reminds me of Saturday night live Super Fans Chicago Bears sketch.
ProTips... Rub - All you need is 50/50 salt and pepper. Wrap with Butcher paper after stall.. that is about when it starts to climb above 170.. You will get a better Bark, NOT Foil = Texas Crutch. Quality of brisket dose make a difference. Get the best you budget allows. If you are doing the full packer brisket on the BGE, Point should be in the back closest to the heat. Last, the best wood Post Oak if you can get it.. But Pecan is good too. Good Luck and Happy Smoking.
I know a dog that would love that chunk of meat when it cooked. Any tough chunks he would slobber over. He’s spoiled. I no longer wrap meats in foil directly. Use parchment first to keep foil away from meat.
My last brisket was terrible. Tried this approach today with 9 pound brisket. Kept BGE at 250, took 8 hours, and was GREAT! Thanks!
One of my favorite things in the world is listening to somebody with a Midwestern accent talk about meats. It reminds me of Saturday night live Super Fans Chicago Bears sketch.
ProTips... Rub - All you need is 50/50 salt and pepper. Wrap with Butcher paper after stall.. that is about when it starts to climb above 170.. You will get a better Bark, NOT Foil = Texas Crutch. Quality of brisket dose make a difference. Get the best you budget allows. If you are doing the full packer brisket on the BGE, Point should be in the back closest to the heat. Last, the best wood Post Oak if you can get it.. But Pecan is good too. Good Luck and Happy Smoking.
is there a reason he didn't use a meat temp probe?
I know a dog that would love that chunk of meat when it cooked. Any tough chunks he would slobber over. He’s spoiled. I no longer wrap meats in foil directly. Use parchment first to keep foil away from meat.
Damn it 12 hours to cook that brisket. Gives me time for breakfast lunch and dinner or even catch a movie meanwhile
You americans are awesome at these things - A big hurraaaaaaay
Holy mic clipping, Batman!
That was driving me insane
If you're not cooking brisket for 12 hours you're grilling. C'mon bubba.... P.S. I love the egg
this is an abomination
Looks dry as hell, what happened to resting
Does he is "wearing" a watch tatoo?? !!
that brisket is dry!!!!!!
YEE YEE
oh shit that over done
Weak ass brisket not tender at all