U can do that again Posted August 30, 2020 Share Posted August 30, 2020 Whole brisket ordered from local butcher, then visitors cancel, so decided to do just the flat and freeze the point. Salt & pepper rub prepared 3 days before, mix of coconut briquettes, Weber briquettes & lumpwood charcoal for 9 hours between 225/255f off at 200f. Wrapped in foil approx 90mins, full water pan served with spuds dug on the day, frozen peas and homemade bbq sauce 2 Quote Link to comment Share on other sites More sharing options...
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