Why is this brisket so ridiculously tender? 🥩✨
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Brisket doesn’t have to be complicated. Low, slow, and don’t rush the rest.
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Y’all didn’t tell me making Brisket was this EASY! This Jerk Brisket was DELICIOUS! Trimmed it, added the binder, then seasoned it heavy with Vassar’s Jerk Rub. Smoked it uncovered, fat side up, at 190°F overnight until the internal temp hit 175°F. Pulled it, added beef tallow, wrapped it in butcher paper, then put it back in at 250°F until it reached 200–205°F. After that, I let it rest for at least 2 hours, until the temp came down to 145°F. Jerk brisket came out crazy. How’d I do? #jerkseason
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Giant beef brisket loaded into the smoker with a forklift 🔥 Deep bark, juicy center, and a clean smoke ring. #CookingWithStrong #SmokedBrisket #Brisket #BBQTok #FoodTok #GiantFood
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