Quote:
Originally Posted by Chairborne64
Smoked a nice brisket today. About 5 hours on the smoker got it up to 160. Pulled it off wrapped in foil and added some good bourbon and beef broth. Back on the smoker for another 1-1/2 hours. Up to about 200. Wrapped in a towel and placed in a cooler (without ice) for another hour to rest. Incredible.
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Sounds like you had success. How large a brisket was it and what temp did you maintain throughout the smoke? I have only done 1 brisket and was not all that happy with the results.