Il miglior brisket di sempre?
John Lewis' brisket! Cooking notes: Brisket: Kansas Ranch USDA Choice, 13lb Slather: 50/50 yellow mustard and pickle juice Rub: 8 parts black pepper, 6 parts Bearded Butcher Original, 1 part granulated garlic Cooker: offset smoker, Cactus Jack 16x36 Longhorn ProSmoke edition + Franklin baffle Fuel: white oak Time: 8 hours naked, 2 hours wrap, 2 hours rest Temps: 225-275f, 300f during wrap Links: Jirby / Jonny White @ Goldee's BBQ: / @jirbybbq John Lewis' interview on Texas Monthly: https://www.texasmonthly.com/bbq/inte... Music: WYS – Snowman Provided by Lofi Records Watch: • Video Download/Stream: https://fanlink.to/1amstudysession
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