We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
I cooked one last nite.It was the best brisket I have ever tasted.I cooked it at 250 dome,put it on at 8 last nite pulled at 11 this am.Wrapped in foil at 170Internal temp,pulled at 195 internal temp.I would'nt even try one without a Maverick ET-73.It's a remote thermometer that monitors temps,it's got 2 probes one for the meat and another for the grill temp.You never cook by time always by temp.My thoughts. :) Oh,BTW,I rested it in a cooler full of newspaper for an hour after I took it off at 195 Internal.