i picked up a 12 pounder for a family event this weekend.
Gave it a good trim. And used a rub of 50/50 kosher salt and course black pepper. Friday night I tossed that brisket on the RT700 set at 225*. No wrap. Sprits with ACV / Water mix when I thought about it. Around 3pm Saturday the brisket had an IT of 203. I pulled it off and wrapped in foil and let it sit in a cooler for about 2-3 hours before dinner was served.
Just 2 photos for this one. It turned out really nice. Awesome bark, Tender, and Juicy! B
Gave it a good trim. And used a rub of 50/50 kosher salt and course black pepper. Friday night I tossed that brisket on the RT700 set at 225*. No wrap. Sprits with ACV / Water mix when I thought about it. Around 3pm Saturday the brisket had an IT of 203. I pulled it off and wrapped in foil and let it sit in a cooler for about 2-3 hours before dinner was served.
Just 2 photos for this one. It turned out really nice. Awesome bark, Tender, and Juicy! B
