cowgirl
New member
I like to keep beef simple sometimes, just used coarse salt and cracked black pepper on this one.
Smoked the brisket at 275F, with a small kiss of mesquite. A little goes a long way.
Brought the internal temp up to 185F, wrapped and rested with beef stock.
The cook took close to 14 hours and I was starving! I decided I didn't have time to make pretty slices, so I dove in with a fork!
I made some sliders, then sliced and bagged the rest of the brisket for quick meals later.
It was pretty tasty and an easy cook.... just set it and forget it!
Thanks for looking!
Smoked the brisket at 275F, with a small kiss of mesquite. A little goes a long way.
Brought the internal temp up to 185F, wrapped and rested with beef stock.
The cook took close to 14 hours and I was starving! I decided I didn't have time to make pretty slices, so I dove in with a fork!
I made some sliders, then sliced and bagged the rest of the brisket for quick meals later.
It was pretty tasty and an easy cook.... just set it and forget it!
Thanks for looking!