https://www.copymethat.com/r/TiPEAT0PT/smoked-beef-brisket/
14867434
cQPl2pW
TiPEAT0PT
2024-04-24 10:50:45
Smoked Beef Brisket
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Ingredients
Steps
- Smoker at 100 to 110°C
- Under smoke for 4 hours until stall.
- Wrap in butchers paper at 74°C and place into a foil tray.
- Remove from smoker at 90°C and place foil tray directly into an esky.
- Brisket will be done at 95°C.
- Slice against the grain and place straight into the wrap juices to keep moist and warm.
Notes