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Started By
Message
re: Brisket Saturday.
Posted on 8/19/23 at 10:23 pm to Chucktown_Badger
Posted on 8/19/23 at 10:23 pm to Chucktown_Badger
quote:
Personally I smoke mine to finish 12hrs before I want to serve. When it's done I wrap and hold it in a 150 deg oven for those 12hrs. Just a thought for your next one
I feel like that would lead to really dry brisket.
Outside of the "oven" part that is literally what is done at every BBQ restaurant worth a crap anywhere.
Congrats on finishing another brisket. Welcome to the sickness. I don't even really care for brisket, but I continue to cook them because I feel like it is the ultimate test, also what most people want.
0
Posted on 8/19/23 at 10:45 pm to Chucktown_Badger
I agree and originally I had it in butcher paper. 3 layers. I walked outside to check on it and notched the juices was dripping from it. So I made a foil bottom to keep them in.
The pup got plenty and more. He’s my bbq partner and always gets a taste test. I appreciate the help and support. Cheers, baws.
The pup got plenty and more. He’s my bbq partner and always gets a taste test. I appreciate the help and support. Cheers, baws.
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