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Final Table Brisket
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Originally posted by BrandonA View PostI am going to try this next weekend on a 15 lb brisket. Quick question. How long do you need to let the brisket set or marinate before you put on the pit? And if I am wanting to have it ready to serve around 4pm when should I start?
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Tried this rub yesterday and it turned out great, hate to say it but maybe the best i've ever done! But I did make one modification as I like a little more kick and added 2 tbsp of Slap Ya Mama into the rub mix. I let the brisket marinate in the rub over night, cooked at 225/250 about 6 hrs pecan wood smoke, uncovered fat side down, then put into the oven into a foil pan uncovered for another 4 hrs at about 275/300 until internal temp was about 180. Took it out let it rest and re-absorb some juices. Awesome, thanks for the recipe!
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