Αποτελέσματα Αναζήτησης
Heat the grill to 225-250°F (107-121°C). Expect the cooking time to be 60-90 minutes per pound at this temperature range. The 10 lb brisket we smoked took 13 hours to get to an internal temperature of 195°F (91°C).
This piece of meat seriously takes some work, but the result is mouthwatering – and as tender and juicy as you’ve never tried it before. Beef Brisket, made to make your stomack sing. Ingredients (serves 10-14 people): 5 kg packer brisket (8-10lb) 1/3 cup fresh ground black pepper. 1/3 cup fine grain sea salt.
Watch as Grill Master Randy shows you home to smoke this delicious brisket on a Primo Oval XL.
How to Smoke a Beef Brisket on a Primo Ceramic Grill, Kamado or Big Green Egg. Brisket still on smoker, should form a nice bark. Let me preface this blog post by letting you know that good BBQ is all about failure!
Learn how to cook a perfect brisket on a Primo Grill with this comprehensive guide. From selecting the right meat to preparation and cooking techniques, we've got you covered! Impress your friends and family with mouthwatering brisket that is tender, flavorful, and cooked to perfection.
Βοδινές Στηθοπλευρές
16 llbs (after trimming) brisket , smoked at 240-285 for 14 hours. A bit long, the flat came out a bit overdone but wasn’t dry. Flavor was fantastic, I used hardwood lump oak charcoal and some ...
