HOW TO SMOKE COOK A BRISKET - SALT PEPPER BUSY MAN BRISKET TECHNIQUE
THE DALMATION RUB ‘BUSY MAN’ BRISKET. ONLY 1 HR WORK! Too busy to get up at 5AM and watch a Brisket cook all day? The idea is to smoke it to 70C, then “Boat” it in House oven overnight for 16-18hrs. Once Brisket finally reaches 96C internal temp, the oven can be set to 90C to hold that meat temp for 6-12hrs, the meat can't rise in temp as 96C is higher than 90C oven temp. Smoke the perfect stress free Brisket for tomorrow night's Guests! 1) Trim ¾ of the Brisket fat off a 4-6kg Brisket. Smaller