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**The Sauce Blog**
October 31st, 2020, 9:57 am
#1
* Abilene ** Abilene *
  • Joined: May 28th, 2020, 5:10 pm
  • Posts: 7

Injected with a basic brine and applied kosher salt and fresh cracked pepper. Cooked at 225 and after about 2-3 hours started spritzing occasionally until wrapping at 160. I did bump the temp to 300 at the end and brought it up to an internal temp of 205.

I think this is my best brisket yet.

https://photos.app.goo.gl/Vw2koAS3KBhefysX9

https://photos.app.goo.gl/JxJBtWgq7qssiJHN7

https://photos.app.goo.gl/dRG6o42HF8fURKc7A

https://photos.app.goo.gl/JLh44Rwu5PaUQrgu8


Sorry, most of these pics are over your 2MB file size limit, so I shared my google photos. You'll have to click on the link. They're safe. Just no inline photos

Yoder YS640s Silver Comp Cart | Weber Spirit II E-210 | Weber 26" Kettle | UDS
KCMO | KCBS

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