We answer a few questions from our listeners and talk about our Halibut cook before getting to the brisket. Tips for the best brisket begins with purchasing a whole packer cryovac three weeks before you intend to smoke it. Place it, unopened, in your refrigerator and leave it alone for three to four weeks. Smoke it at 275 indirect for the first four hours and then wrap and place a probe in the flat. Bring temperature of meat up to 205 and then test for probe tender. Let it rest for an hour or two before slicing. Do not worry about trimming.
Send questions and comments to blindgrilling@gmail.com or info@blindgrilling.com
Check out our website at blindgrilling.com
Subscribe to our You Tube channel at: youtube.com/blindgrilling
Like us on Facebook at: www.facebook.com/blindgrilling
Visit our sponsors:
https://lanesbbq.com/
https://kickashbasket.com/?ref=MgW7rNTx
If you want to listen on the AINC Audio Information Network of Colorado by phone, you can call: 303-786-7777
Press 2, then 4 and then 28 for Blind Grilling Experience
Create your
podcast in
minutes
It is Free