I smoked some beef jerky (sliced up a chuck roast) on Thursday, then smoked 4lbs of wings on Friday. I assembled a few ABTs to put on the smoker Sunday morning. I'm going to grill some keilbasa and brats Sunday afternoon.
14-1/2 lb brisket. Put it up at 6:00pm Saturday at 190 degrees. Wrapped in butcher paper at 9:00 am 162 degrees. Should be done between 1-2pm. Rest 2 -2-1/2 hrs. Should be ready to eat 5:00!
This is the third brisket I made this way. Each has been outrageous.
Cooking method credit to Meat Church BBQ “Weekday Brisket”. Highly recommend