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Reply to "Incredible Brisket Recipe"

I tried my 1st brisket on my smokette using this recipe and it was very good.

11.5# packer cut; put on at 11 pm at 180*; at 8 am turned up to 225*. At 2 it hit 170* and I took it out and put the finishing sauce on it (I let this cool some so it would brush on better) double wrapped in foil and back in. Took it out at 4:30 pm when it hit 195* and wrapped it in a towel and into a cooler for 2 1/2 hours............there were no left overs!
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