This is my first attempt at brisket so go easy on me!
Friday night- I had a 10# brisket that I trimmed up as much as possible, rubbed with SPOG + rosemary and let it rest over night in the fridge.
Saturday- I smoked at 230-250 with a blend of apple and hickory until it hit 160 IT(5 hours) let it rest, wrapped it and put it in the fridge again overnight to finish the next day.
Sunday - 300 degree oven with a 15 oz can of beef broth and covered. Let it go until 200* IT (toothpick tender) sliced it up and served it with lemon herb roasted potatoes, tomato horseradish cole slaw and cornbread muffins. Now for the good part!
Some TBS for ya
Ready for a nap
The spread
The plate
Hope you guys enjoyed, any questions about any of the recipes feel free to ask.
-Charlie
Friday night- I had a 10# brisket that I trimmed up as much as possible, rubbed with SPOG + rosemary and let it rest over night in the fridge.
Saturday- I smoked at 230-250 with a blend of apple and hickory until it hit 160 IT(5 hours) let it rest, wrapped it and put it in the fridge again overnight to finish the next day.
Sunday - 300 degree oven with a 15 oz can of beef broth and covered. Let it go until 200* IT (toothpick tender) sliced it up and served it with lemon herb roasted potatoes, tomato horseradish cole slaw and cornbread muffins. Now for the good part!
Some TBS for ya
Ready for a nap
The spread
The plate
Hope you guys enjoyed, any questions about any of the recipes feel free to ask.
-Charlie
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