Well it's been a year and a half since I attempted a brisket. Guess it's time to get back on the horse. Here's the game plan. Season up tonight into the fridge. About 4am onto the Mak on smoke for 1 hour, bump to 225-250 till 160 it. Then wrap tightly add some moisture and cook till tender. 195-205 it. Cut off the flat wrap to rest and cut the point for burnt ends. cook in some jus from the cook at about 300 when tender sauce and cook a bit longer. Anyone want to chime in on the plan? All help appreciated. May the good Lord have mercy on my soul!
Ok finally has time to finish this post..here we go
Rubbed and ready to go
Onto the Mak about 4am
Getting there
All done..Let's separate the point
Time for the good bits. Burnt ends back to the Mak
Ready
Nice smoke ring
Let's eat! Some pasta and shrimp salad with Red Lobster Biscuits
Enjoy!
