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                                    Backyard Pitmasters!🔥 What’s you do’s and dont’s for Brisket?  My plan is to roll it at 250F/120C All the way to finish on my @traeger_norge Ironwood⏱ Gonna wrap it around 70-75C/160-170F in foil as I don’t have butchers paper anyway😅 In doing so, sacrifice bark for moisture🤤 Going to try @kendrick_bbq tip for beef broth, as I haven’t tried that before🧐 Aim for it do be done at 1600, and let it rest a couple of hours, and dinner at 1800 as per the wifes order😂⏲ but it’s done when its done..as we know great BBQ takes time and love🔥😍 And I’m getting immune to the wife’s complaining for the times dinner is running late now...she is usually happy when dinner is served anyway🤣 Last time my brisket got a bit dry, so the tweaks this time is fat side down and beef broth🤓 For the Norwegians, I got this black angus Brisket in @krosbyas thanks to the tip from my friend @doghouse_barbecue 🔥🤩
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