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Thread in 'Cooking & Recipes' started by John5757, Apr 21, 2021.
I’m headed to Kroger right now!!!!!
Makes life easier. Unless you got 30 people your feeding
I split em. The split the point again and make burnt ends.
Dont buy no squib
M-m-m-m-m Kroger brisket m-m-m-m-m.
Gotta leave me some
Ok, I went ahead and got one 16lbs worth now what?
Have a charcoal grill, any suggestions
Me too...not sure what to do..ha ha
Smoke that thang!
I’ve never smoked a brisket on a charcoal grill. I’ve only used wood in a kamado smoker and pellet. I can tell you this, you don’t need a lot of seasoning. Salt and Pepper is all I put on mine. Some people inject theirs, but I don’t and they turn out just fine. Amazingly juicy. Plan on cooking a 16 lbs brisket for at least 12 hours. Use indirect heat. You’ll get to what is know as the stall. That’s where the temperature stops rising. Somewhere around 145-150 degrees. That’s when you wrap it in butcher paper or foil and put it back on. It will break through the stall and keep rising in temperature. Pull it at 203-205 degrees, then put it in a makeshift cambro. That’s where you wrap it, still in the foil or butcher paper, with a towel, then put it in a cooler for at least 2-3 hours. You won’t regret it.