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Chef Wil's Louisiana Stuffed Brisket

Hammer
Hammer Posts: 1,001
edited November -1 in EggHead Forum
Woodoggies recently posted pic's; recipe for Chef Wil's stuffed brisket. I cooked it yesterday, with some minor changes. I eliminated the bell green pepper and substituted both red and yellow bell peppers. I cooked @ 225; with an internal of 175.
It was fantastic! Thanks Woo and Chef Wil!
This morning, I was trying to figure out other things to stuff the brisket with. Anyone got ideas?
Thanks
Hammer

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Comments

  • Wino
    Wino Posts: 69
    Hammer,
    I am planning on doing one next weekend. How long did you cook it. Second, was the internal temp in the brisket meat or the stuffing?
    Can not wait to cook it.
    Wino
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  • Hammer
    Hammer Posts: 1,001
    Wino,
    Put it on at 8:30 am; took it off at 7pm. Longer than I anticipated. I initally started cooking at 210, but moved it up. I pulled it at an internal of 175; wrapped in foil, and let it set for 45 minutes.
    I paired it with McMurray Pinot Noir. What a great meal.
    Hammer

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