Quote:
Originally Posted by Marcellus
Yesterday I made one of the best briskets I have ever tasted. Even the flat was super juicy and just falling apart. It was hard to cut it because it just kept tearing apart.
17.5lbs at 225 for 12.5hrs. I wrapped it at 160F and put some beef broth in the foil and cooked it to 203 then pulled it wrapped in towels and put in a cooler for 2 more hours.
Just incredible. Cant wait to have some left overs tonight. |
Nice Job! Perfect Smoke ring