Meat Man
Full Fledged Farker
This is my second long brisket cook on my MAK Grill. The first was 14 hours, wanted to try to cut it down to 10. Fourteen pound packer, USDA Choice, aged 28 days. From my private stock (I own a butcher shop). Trimmed, rubbed, brought to room temp. I used BBQr"s Delight pellets Red Oak/Black Walnut mix.
Smoked at 200 until 150 internal temp. Foiled w/cup ajus raised temp to 325 to avoid stall, cooked to 170 internal. Then lowered the temp to 225 until internal temp reached 185. Removed from pan grilled another hour to firm it up. Let sit for 2 hours and sliced away.
I JUST LOVE HOMEWORK!
Smoked at 200 until 150 internal temp. Foiled w/cup ajus raised temp to 325 to avoid stall, cooked to 170 internal. Then lowered the temp to 225 until internal temp reached 185. Removed from pan grilled another hour to firm it up. Let sit for 2 hours and sliced away.
I JUST LOVE HOMEWORK!
