My last brisket was a lackluster finish at best, and resulted in expensive dog food.
The sister in law was coming for round two of the family Thanksgiving feast, and had asked for bbq; so I thought I’d try brisket again.
For expedience sake, I opted for one already trimmed at 5.25#. Slathered with classic yellow mustard and liberally coated with Head Country Original Rub. Got the Weber leveled out about 230 degrees, put in my digital temp probe and started the cook at 9:30 in the morning.
Wrapped in foil at 150 degrees, cranked up the heat to 250, and waited. There was a bit of a stall around 160-165, but not bad. At 200 I started checking for tenderness. At 205, the skewer went in easily, but still seemed to drag a bit. Pulled the brisket at 210, wrapped in a towel and put in the cooler at 4:30.
Served at 6:30. Brisket was juicy and tender. Sliced with ease, and no knife needed when eating; easily fork-tender.
The sister in law was coming for round two of the family Thanksgiving feast, and had asked for bbq; so I thought I’d try brisket again.
For expedience sake, I opted for one already trimmed at 5.25#. Slathered with classic yellow mustard and liberally coated with Head Country Original Rub. Got the Weber leveled out about 230 degrees, put in my digital temp probe and started the cook at 9:30 in the morning.
Wrapped in foil at 150 degrees, cranked up the heat to 250, and waited. There was a bit of a stall around 160-165, but not bad. At 200 I started checking for tenderness. At 205, the skewer went in easily, but still seemed to drag a bit. Pulled the brisket at 210, wrapped in a towel and put in the cooler at 4:30.
Served at 6:30. Brisket was juicy and tender. Sliced with ease, and no knife needed when eating; easily fork-tender.
