First try at the Crutch method. Only my 3rd. brisket I have tried. I turned out very good, nice bark, smoke ring, very tender, and moist. Not dry at all. Used a recipe I saw on one of those cooking shows.
First pull, 170 deg. after wrap, pulled at 205, and then 3 hrs in cooler.
I was very pleased.
First pull, 170 deg. after wrap, pulled at 205, and then 3 hrs in cooler.
I was very pleased.
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