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NE Kansas | The real key is butcher paper. I like Texas style - coarse kosher salt and 16-mesh pepper. I usually rub it in mustard before seasoning so it sticks.
225 until it hits 160, then wrap it butcher paper. It really shouldn’t need extra broth to steam itself, but it’s not going to hurt anything.
It’s done when a butter knife slides right in. Can be anywhere from 195-210, just depends on your cut. I’ll let it rest wrapped in the butcher paper in a cooler for an hour, then rest out of the cooler for 15 min and it’s time to slice.
Edited by krich434 9/15/2021 19:53
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beef brisket on a pellet grill question...
