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Simply brisket
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Smoked at 245-250 degrees with oak on a lg egg.
Seasoned with salt and black pepper. Cooked 6 hrs unwrapped and 4 hrs wrapped until it hit 204 degrees.
Seasoned with salt and black pepper. Cooked 6 hrs unwrapped and 4 hrs wrapped until it hit 204 degrees.
Fort Wayne Indiana
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An old trick I learned here is to turn my dome thermo (careful not to mess with the calibration nut) to position my target temp at the High-Noon position. That way a casual glance lets me know how the cook is trending. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Sorry no slices, shredded for chili.
Thanks for the tip lousubcap, I am amazed at the ability of the egg to hold temp +/- 5 degrees, my oven can't do that.Fort Wayne Indiana
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