Sunday Brisket

Mike Bautista

A bit tough. Was not pull apart like it should have been. I know I need to cook it slower, even during the wrap. Probably no higher than 250. Also probably fat cap up while wrapped to let the juices flow and while resting.

Texas style brisket. Cooked at 225 for 5 hours. Wrapped at the stall which was about ~150. It sat for about an hour at that temp. Used tallow and butcher paper for the wrap. Cooked for another couple of hours at 300. Rested for ~2 hrs.

(August 14, 2023 - Omaha, NE, USA)