By Invitation Only

[MyTripisCut]

@RonBurgandy??????????

 

[MyTripisCut]

@RonBurgandy??????????

 

[MyTripisCut]

@RonBurgandy??????????

 

[MyTripisCut]

@Ronecia Savage

 

[MyTripisCut]

@RonBurgandy??????????

 

[MyTripisCut]

@Ronnell Collins

 

[MyTripisCut]

@Ronnie Thompson

 

[MyTripisCut]

@KingofFluff ??????

 

[retiredTxfeeder]

hey trip

 

[MyTripisCut]

hey trip

Hey buddy. I'm doing my first brisket on Sunday for the family Easter dinner. Any advice?

 

[retiredTxfeeder]

Well, I'd trim most of the fat the night before, leaving about 1/4". Id also rub it down, wrap it in saran wrap and put it in the fridge overnight.

 

[retiredTxfeeder]

You want to take it out a couple of hours before you put it on. If you put it on the smoker cold inside, it just lengthens the cook time.

 

[retiredTxfeeder]

I'd cook it till about 175 degrees internal. Take it out, pour some apple juice on it and wrap it in foil and back in the cooker

 

[retiredTxfeeder]

Do you have one of those remote temp sensors?

 

[BakerMayfield2018]

Do you have one of those remote temp sensors?

I buy like 3 a summer. Lmfao.

 

[MyTripisCut]

I buy like 3 a summer. Lmfao.

How much are they? My smoker has one attached to it.

 

[retiredTxfeeder]

I buy like 3 a summer. Lmfao.

Yeah, I think i'm on my third one in 2 years

 

[MyTripisCut]

Do you have one of those remote temp sensors?

Electric smoker, has it attached already.

 

[retiredTxfeeder]

How much are they? My smoker has one attached to it.

If you trust the one on your smoker, fine, I always have a backup plan. i think they are around 20.00. i bought my last one at WM

 

[FrigidFTSup]

You are so dumb sometimes.