Quote:
Originally Posted by MahiMike
So I just got back from my farewell KC trip and I brought back some Q39 rub. That brisket I ate there tasted like chocolate. So damn good.
Need some tips from the planet. I'm guessing 8 hours at 225?
I have a big green egg. Any tips?
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I’m sure other guys here have better brisket than I do. But I have good luck foiling it after three hours and getting it to 190-195 and pulling it.
There won’t be any bark, but it won’t dry out.
Early on I was pulling it sooner and slicing it where it ended up pretty tough and the fat didn’t render enough.
Big thing is pull it and put it in the oven or a cooler and let it rest at least 30 minutes.
I also buy higher end cow. I don’t know if it makes a difference but I’m not willing to risk it.
Like I said I’m not the pro here but I turn out our what I believe good brisket.