- Jul 3, 2017
- 1
- 10
Dearest Friends I have a 15 lbs brisket I started by trimming the fat cap, salt and pepper, olive oil and some apple cider vinegar plus sea salt and four different kinds of pepper, black, white, green, and pink. I started on peach chunks and it got up to like 150 in like an hour. Uh oh. So I took it off the fire and wrapped it up in tin foil with a water pan on about 220 * F on gas. I just had too much trouble with the wood increasing heat. since i got it to hot to fast will cooking it low on gas help me out or are we in for some rock brisket?
