andre2955
Knows what a fatty is.
I've spent many year absorbing knowledge on brisket cooks. It was a mystery to this MN native living and growing in Texas BBQ Nation. Thought I'd share my process. This is where I landed after a 6 year study. I'm going to do my best to update live as I go.
Tools: BGE Large, Royal Oak Lump (60%), Oak (40%), TW Smoke, TW Thermapen, trimming knife, foil, towel, cooler
Ingredients: HEB PRIME1 Brisket, Sea Salt, Salt Pepper
Here we go as of 10:34p Central... Prepped and in fridge for a 4am launch Sunday morning. Target: 5pm dinner.
Tools: BGE Large, Royal Oak Lump (60%), Oak (40%), TW Smoke, TW Thermapen, trimming knife, foil, towel, cooler
Ingredients: HEB PRIME1 Brisket, Sea Salt, Salt Pepper
Here we go as of 10:34p Central... Prepped and in fridge for a 4am launch Sunday morning. Target: 5pm dinner.