- Mar 13, 2023
- 6
- 5
I'm always trying to take my bbq to the next level and love learning about potential game changers from others. What are some of the things that you've learned about brisket that's really elevated your game? Here's a list of things that have helped me:
The overnight hold. Buying a toaster oven that can go down to 140/145 has been one of the biggest lightbulb moments for me. Generally, take the brisket to around 200+ and sit it until lunch the next day. Might try the magic 190 that people often suggest.
Going by feel rather than temp.
Not fussing with a wrap until much later in the cook. Also wrapping in tallow for the hold.
Getting an offset pit. Cooking on a WSM was good, but as soon as I got a true stick burner, things changed.
Simple is better. I used to buy all sorts of rubs, but now I really like SPG and maybe some Lawrys.
Last, but not least, buying better beef. Nothing can replicate prime beef and trying to get a similar product to restaurants with basic choice isn't really going to happen.