John Lewis' brisket!
Cooking notes:
Brisket: Kansas Ranch USDA Choice, 13lb
Slather: 50/50 yellow mustard and pickle juice
Rub: 8 parts black pepper, 6 parts Bearded Butcher Original, 1 part granulated garlic
Cooker: offset smoker, Cactus Jack 16x36 Longhorn ProSmoke edition + Franklin baffle
Fuel: white oak
Time: 8 hours naked, 2 hours wrap, 2 hours rest
Temps: 225-275f, 300f during wrap
Links:
Jirby / Jonny White @ Goldee's BBQ: / @jirbybbq
John Lewis' interview on Texas Monthly: www.texasmonth...
Music:
WYS - Snowman
Provided by Lofi Records
Watch: • WYS - Snowman
Download/Stream: fanlink.to/1am...
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