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2022 Brisket
Tango2
Posts: 34
Not that there is ever a bad time to fire up the egg, but we’re finally getting some hot days and almost to Memorial Day. I rushed some ribs last night and have the first brisket of the season going now (and the first flat I’ve ever done). I normally do full packer briskets, so hopefully it turns out good.
On at 0645 at 225* and at 144 internal now.
On at 0645 at 225* and at 144 internal now.
NoVA
Comments
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I’m thinking thinking about throwing a pork butt on around 6pm for lunch tomorrow. Gives me a reason for late cocktails tonight and mimosas in the morning!
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