slider2021
Full Fledged Farker
Hey guys.
I started prepping my brisket this afternoon for my Father's Day BBQ on Saturday. I picked this up on Wild Fork. It weighed in at 16 1/2 pounds. It took about 20 minutes to trim. I have a nice amount of beef fat that I will render down in a pan during my cook.
I'm planning on a very low and slow cook - place brisket in the smoker on Friday night around 7 pm, 200 degrees using Bear Mountain hickory pellets - I'll leave it alone until the next morning around 7-8 am. I'll pour some of that tallow on it and then wrap for about 5-6 hours. I am planning on removing it around noon and then letting it rest in my cooler for about 5-6 hours.
I'll update throughout my cook.
Peace
I started prepping my brisket this afternoon for my Father's Day BBQ on Saturday. I picked this up on Wild Fork. It weighed in at 16 1/2 pounds. It took about 20 minutes to trim. I have a nice amount of beef fat that I will render down in a pan during my cook.
I'm planning on a very low and slow cook - place brisket in the smoker on Friday night around 7 pm, 200 degrees using Bear Mountain hickory pellets - I'll leave it alone until the next morning around 7-8 am. I'll pour some of that tallow on it and then wrap for about 5-6 hours. I am planning on removing it around noon and then letting it rest in my cooler for about 5-6 hours.
I'll update throughout my cook.
Peace