Brisket
The Brisket is from clickandgrill.de
ca. 20 Tbs self-made Dalmatian Rub
for Beef/Brisket
5.5 lbs (2,5kg) Brisket - Flat and Point
I do not divide the flat and the point
Startup @ 5:30 o‘clock in the morning
Ready and waiting for the meat at 6:30 o‘clock
Stalling phase after 5h --> wrapping with foil to overcome this phase
OK - time is over. Enough!
Unfortunately I have not reached the desired core temp.
Wanted 95°C ( 203°F) got 90°C ( 194°F)
What a smoke ring and what a bark !!
Impressive
Self-made wedges with salad fits perfect to a super tender Brisket
