Never gonna guess....another brisket
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- Location: Prundale CA
Never gonna guess....another brisket
This may have posted some where else by accident, but I did a 13 pound brisket starting at 7:30 PM at 250 degrees in the smoker. Wrapped it in foil at 18 hrs, 165 deg. internal and back in the smoker for another 5 hrs. Now at 197 degrees I removed it wrapped it in plastic wrap and towels to rest for an hour. This came out as close to perfect as I can hope for. Still moist on the flat and super tender. The only knife I used was to slice it. This was a choice brisket that I wet aged in the 35 degree fridge for about 40 days......I win!
V465
- Butterbean
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- Frequent User
- Posts: 127
- Joined: Sat Jan 19, 2013 05:48
- Location: Prundale CA