FredSC
Active member
Started 3am fired up the EX-6 and pulled the prepped brisket out of the fridge to let come to room temperature. Outside temp was 34 degrees.
4am placed brisket on the grill. Running a 250 F pit temperature.
Used empty foil pans on the bottom of the pit.
After 12 hours of smoking I pulled the brisket from the grill and foiled, placed in the oven, no heat and let it rest for 2 hours.
Formed a nice bark and smoke ring. Brisket hung nice over a knife, Very tender and juicy.
I removed the finger guard over the auger opening yesterday and had no bridging during this low and slow cook.
Only a small amount of oil in the pan under the brisket, see pictures.
Stay low and slow, sear when you need too, and keep BBQ
4am placed brisket on the grill. Running a 250 F pit temperature.
Used empty foil pans on the bottom of the pit.
After 12 hours of smoking I pulled the brisket from the grill and foiled, placed in the oven, no heat and let it rest for 2 hours.
Formed a nice bark and smoke ring. Brisket hung nice over a knife, Very tender and juicy.
I removed the finger guard over the auger opening yesterday and had no bridging during this low and slow cook.
Only a small amount of oil in the pan under the brisket, see pictures.
Stay low and slow, sear when you need too, and keep BBQ
