Just bought a brisket, will be my first one, hopefully doing this weekend. Any tips out there?
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I’ve got plenty for you.
1. Find a good brisket trimming video online and watch it. I’d recommend find one from Arron Franklin from Franklins BBQ.
2. Use a couple of temp probes to monitor internal temps.
3. Salt and Pepper is all you need for your dry rub. Brisket has so much flavor on its own it doesn’t need any help flavor wise.
4. I wouldn’t smoke at any temp higher than 250.
5. You can wrap it in butcher paper when the internal temp reaches 170 to assure it doesn’t dry out on you.
6. Cook to internal temp reaches 205 and let it rest for at least an hour once you pull it off. You can let it sit in the oven or a cooler for its resting period.
7. Watch a slicing video online, you don’t slice it the same way for the whole brisket. Half of it you slice one way and the other half you slice it the other way.
8. Finally have patience, it’s done when it’s done.
Hit me up if you have any questions. Happy to help however I can.
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