Team Rhino American Ventures
Gunsmithing, Ministerial Services, Event Management, Wrestling Tournament Operations & Backyard Q

That Backyard Q

Available for your eating pleasure...

Tuesday is Texas Brisket Day

Having experimented with the flat over the weekend, I was holding on to the point until today. I am now a full-fledged brisket fan. That point, mmmm mmmm good.

The Slow'NSear was set in accordance with the 225 degree directions and the meat went on the grill at 6:34 AM when the grate temperature hit 225. At noon we hit an internal temp of 154 and I employed the famed Texas Crutch. The point came off the grill at 4:15 when both an internal temperature of 203 and the Thermapen went into it like a hot knife through butter.

Want the recipe? Try this Recipe: Texas Beef Brisket.