I have a feeling the next OSA get together will involve some organized food preparation other than bring your meat and someone will have open grill space.
This is a very good idea!!
I have a feeling the next OSA get together will involve some organized food preparation other than bring your meat and someone will have open grill space.
mmmmmmmmmmm.
Dan, you got any ugly single sisters that can cook too??
You know the thing about advice... here is a tip I learned, Try and see if it works for you.. After you get past that stupid Temp hold of 160-165, spray it one last time and wrap it nice and tight in foil. Let it come up to around 190-195, then pull it and put it in a warmed cooler wrapped in a towel or two. Let rest till your ready to eat. ( at least 30-45 min )
Wrapping will help prevent the drying out and if you wrap it around the 160 deg mark you sealing in that hard to render fat. It will keep your brisket more moist.
YMMV, but it has worked real well for me over and over. I also Smoke the FULL brisket, Point and flat, after 2 or 3 briskets, you can make burnt ends, by taking the points off and re smoking those during another brisket session. There is Nothing Better then eating Burnt ends and some baked beans..
That
Paul. That does it! The Mrs. and I had been discussing having a Yukon OSA get together at our house. Looks like if we do have it I'll hire security to be sure you aren't allowed to attend.
Enter your email address to join: