Another successful brisket.
I think the days of dry or tough briskets are thankfully behind me.
It pays to start early & factor in a long covered rest.
The slices in the right are from the flat & the slices to the left are from the fattier juicy point. Both were deliciously moist although the gelatinous fatty point is always my fave.
Very good sir.
all time!
How long for this one?
10hrs from putting on the BBQ to serving.
About 6.5 hours on the BBQ uncovered.
About 1 hours in a steel roasting pan on sliced onions & a little water uncovered.
About 1.5 hours covered in the hot but cooling BBQ (just put foil over the steel pan).
About an 1 hour resting & cooling covered inside.
Big fan of your work.
getting good at this 💪 💪 💪
