Graduation party tomorrow. Got the food started. 17# brisket, seasoned with PSG and will use the tinfoil boat method once internal temps hit 185.
1c. pepper
1/2c. coarse ground salt
1/4c. Garlic
4h at 275
4-6h at 325 (up to 185f internal)
Foil wrap with top exposed, finish low heat until fat renders. Trimmings cooked down for BBQ sauce base. (Everything I know I stole from the 'net
)
1c. pepper
1/2c. coarse ground salt
1/4c. Garlic
4h at 275
4-6h at 325 (up to 185f internal)
Foil wrap with top exposed, finish low heat until fat renders. Trimmings cooked down for BBQ sauce base. (Everything I know I stole from the 'net
)
