I got my pellet grill yesterday (so excited) and I am in the process of smoking my first brisket ever this morning. I hope it turns out great!! I may have some questions as I go along. It was 11.5 pounds untrimmed. I left it untrimmed, covered the meat with Worcestershire sauce and Texas bbq rub, put it on the grill fat cap down and turned it to hi smoke (which is 220 on this grill). in 6 hours or so, when it looks good, I am going to wrap it, then keep cooking till internal meat temp is about 200 - 215 degrees. Sound about right?
I was curious what you do with left over brisket (this will serve way more than we will eat tonight)? What is the best way to package it for later? and what is the best way to reheat brisket when you eat it a day or two later?
I'm a newbie, so any advice is appreciated.
I was curious what you do with left over brisket (this will serve way more than we will eat tonight)? What is the best way to package it for later? and what is the best way to reheat brisket when you eat it a day or two later?
I'm a newbie, so any advice is appreciated.