Quote:
Originally Posted by lewdog
Probably discussed in here but point me to the info. Gonna try to do brisket for father’s day. It’s my dad’s favorite. I know nothing about buying the cut or smoking it. I know I have a good chance to **** it up. Give me the goods to hopefully make it great!
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Well here's a couple tips to help.
1. Only buy a packers.
2. Allow at least a couple hours to let the brisket sit tightly wrapped in a cooler after cooking.
3. Don't trim too much off it
Oh and don't pull it too early. Need to let it cook long enough for all that fat to render.