Brisket
I know right. I'm coming with that? I haven't gone bonkers. Hear me out, we are the misfits. It's just too good to keep a secret. You just need to try it. Or don't.
Salt and pepper, some Hunky beef overnight. 275F to 300F
Spray with 2 parts iced tea and 1 part vinegar during cook
Go the whole way, raw dog. No foil, nice hot clean smoke. To 200F internal on the dot.
Then rest. This is key. Don't rush or skimp it.
Wrap it in foil, place in a foil pan. Place entire thing in a cooler and cover with towels. Don't touch it for 3 hours. At least 3. 4 is better.
Brisket will still be piping hot after 4 hours if it was packed correctly.
Slice and enjoy
It is up there with the best
I know right. I'm coming with that? I haven't gone bonkers. Hear me out, we are the misfits. It's just too good to keep a secret. You just need to try it. Or don't.
Salt and pepper, some Hunky beef overnight. 275F to 300F
Spray with 2 parts iced tea and 1 part vinegar during cook
Go the whole way, raw dog. No foil, nice hot clean smoke. To 200F internal on the dot.
Then rest. This is key. Don't rush or skimp it.
Wrap it in foil, place in a foil pan. Place entire thing in a cooler and cover with towels. Don't touch it for 3 hours. At least 3. 4 is better.
Brisket will still be piping hot after 4 hours if it was packed correctly.
Slice and enjoy
It is up there with the best
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