Public · BBQ
Smoked Brisket low and slow.
Pop says 18 hours. Diego says 14. The brisket decides.
Total time
16h
Hands-on
1h
Serves
12
Difficulty
Patient
Steps
01
Trim the fat cap to ¼ inch
20 minSharp knife, patient hand. Save the trimmings for tallow.
02
Salt + pepper, heavy
5 minAll sides. Don't be shy.
03
Smoke at 225°F until 165° internal
8 hrBark forms. The stall is real. Trust it.
04
Wrap in butcher paper
1 minPop will fight you on this. Wrap anyway.
05
Cook to 203° internal, probe-tender
6 hrProbe slides in like warm butter.
06
Rest in a cooler for 2 hours
2 hrNon-negotiable. Slice across the grain.
From the people who've cooked it
L
Luis · 4w ago
“Watched it for 16 hours straight with Pop. Best night of summer.”
8 2 0
Keep this one
Cook it. Then write down what changed.
Sign in to save this to a cookbook, pin a memory, and share with your family.
shared by Pop