Best brisket Iโve made so far. ๐จโ๐ณ๐
What recipe did you follow? Looks great!
this post was submitted on 29 Jun 2023
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I did a 50/50 kosher salt and black pepper rub. This was an overnight cook in a Weber kettle with a slow nโ sear. i tried to keep an ambient temp of 225 but it probably hovered over 250 instead. TBH i think that worked out for the better. Wrapped about 12 hours in and pulled after about 18 with and internal temp of 203. I let it rest wrapped in a towel and in a cooler for about 2 hours before serving.