Posted 9/16/2021 09:02 (#9223002 - in reply to #9221712) Subject: RE: beef brisket on a pellet grill question...
W. Kansas
Salt and pepper applied liberally. I agree with above poster "monse" on having a pan of liquid below the brisket. I have been using a couple dark beer and have been happy with that. I wrap mine in foil when they hit an internal temperature of 160-170 degrees. Take them off when they hit 205. Wrap in a couple beach towels and put them in a cooler for up to three hours. Will still be too hot to handle when slicing.
beef brisket on a pellet grill question...
