Okay so after my first brisket a few months ago was a sort of flop. (didnt cook long enough) I thought that I would try to redeem myself. This time I cooked it to an internal temp of 190, and then I wrapped it in foil and threw it in the cooler for 6 hours until lunch. I always have trouble with keeping my fires right, which made me have to sit outside almost the entire time.
I seasoned it like Stan told me to, salt, pepper, garlic, and onion. Nothing else. And every hour on the hour I sprayed it with a whiskey, apple cider, vinegar, and water mixture.
But I cooked this baby at around 225-250 for about 8 hours and with an internal temp of 190 she came off. Now I know you guys just want some Q view, but I figured that since I was awake for a whole 24 hours to cook this baby, you guys can enjoy my poetic voice for a little longer. Okay I think thats enough. Now for some food Q view!
Notice the almost perfect smoke ring? My first briskey was, lets just say, terrible, but this one is like one of you guys made :D! But it was me, and I am sooooooo happy it turned out delicious. I havent even tasted it yet, waiting on the family, but it looks like a winner.
I seasoned it like Stan told me to, salt, pepper, garlic, and onion. Nothing else. And every hour on the hour I sprayed it with a whiskey, apple cider, vinegar, and water mixture.
But I cooked this baby at around 225-250 for about 8 hours and with an internal temp of 190 she came off. Now I know you guys just want some Q view, but I figured that since I was awake for a whole 24 hours to cook this baby, you guys can enjoy my poetic voice for a little longer. Okay I think thats enough. Now for some food Q view!
Notice the almost perfect smoke ring? My first briskey was, lets just say, terrible, but this one is like one of you guys made :D! But it was me, and I am sooooooo happy it turned out delicious. I havent even tasted it yet, waiting on the family, but it looks like a winner.
