first time brisket
I'm cooking my first brisket tomorrow with a couple of pork butts on my WSM. Any tips to make sure I don't over cook it and what to season it with would be appreciated.:?:
I like the idea of keeping the first brisket as simple as possible. Hence, salt, pepper and maybe a little chile powder. I tend to use a probe to check progress, if it goes in like butter, then you are done. And let it rest once you take it off.
As for temps, I do it wrong, so others might want to chime in. You might want to check the Brethren road map for brisket threads, the temps will be there for when you should come out of stall.
|All times are GMT -5. The time now is 09:33 PM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.