Brisket
Posted on September 16, 2018 by Ed
Turned out very good. Trim a lot of the fat off, leaving a thin layer. Cover it with kosher salt and pepper,1/2 tsp. paprika, 1/4 tsp of each, onion powder, ground mustard, garlic powder. wrap and refrigerate overnight. Smoked at 250 degrees, for internal temperature of 200 or poke with very little resistance. Spray bottle with half water,half pickle juice and a little worcestershire sauce. Spray every half hour.
No comments:
Post a Comment