philr07
Newbie
- Aug 6, 2017
- 1
- 10
Hello to all from SE Texas. Just pulled my first brisket ever attempted from my kamado style grill I've owned for 20 years. I've done lots of chops, burgers and bird over the years. This is the first time I tried a brisket, it went for 11 hours over mesquite lump, up to 197F, rested for 1 1/2 hrs., then put into the refrige for slicing tomorrow. I was all over the internet for tips before and during the cook, and learned a lot from your posts. Thanks. The results look and smell great, I'll taste it in the morning as it's so late. Good night to all, it's 3 AM here.
