Desired Internal Temperature:
I wanted to try a brisket on the new Memphis Pro...
I removed part of the fat cap, seasoned with a simple salt and pepper mix...
Placed a drip pan of beer and wild onions under the meat, then smoked at 225 using hickory.
The brisket smoked for about 9 hours until reaching an internal temperature of 190.. I pulled it off the heat and wrapped to rest.
I couldn`t wait any longer... I cut off a few slices and built a sandwich topped with Billy Sim`s Boot Kickin` Hot Q sauce.
I had to smoosh the sandwich down to be able to eat it...but the flavor was great! :)
Posted on: 2016-03-12 01:30:36
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