I purchased this brisket point at the local farmers market Saturday to smoke up for Easter. Saturday night I rubbed it down with some smoked tallow I had on hand and then healthy amount of my brisket rub. Sunday I started smoking it at 250F for around 6 hours until the bark was set, wrapped in foil and then bumped up the temp to 300F for another 3 hours. After 9 hours? The brisket was proving at around 205-207 and was feeling pretty tender. It got around an hour rest before serving for dinner.
by TopDogBBQ
6 Comments
Its crazy how in every post you make there’s always people mentioning the post processing but instead of reducing it you double down on it. This looks like stock images from Pinterest or something.
Finally someone who posts in order of process, rather than showing the end result first. I deleted all of mine because of abuse by people that comment before swiping to see the answers to their abusive questions.
That cutting board is so damn cool!
*Heavy Breathing*
Over cooked
Ohh my presious… ring of delicious smoke holy hell that looks amazing👏 👏👏Thanks for making me hungry lol