- Jun 28, 2024
- 21
- 61
Did this overnight 19 hour smoke. It is the best brsket I've made yet. The point was a little too fall apart for me, but it makes up for that in the flavor.
Simple:
50/50 salt/pepper
Cook at 230-240 until 170
Forget the spritzing
Wrap in butcher's paper that has been sprayed with apple cider vinegar/apple juice mix
Continue til probes butter
The flat was 191 and point was 204 when I took it off (I really only use the temp probe for ambient)
Simple:
50/50 salt/pepper
Cook at 230-240 until 170
Forget the spritzing
Wrap in butcher's paper that has been sprayed with apple cider vinegar/apple juice mix
Continue til probes butter
The flat was 191 and point was 204 when I took it off (I really only use the temp probe for ambient)
