Flat Iron® Portable 17-inch Gas Griddle
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Flat Iron® Gas Griddle with Lid
Sauced and No Sauce Spare Ribs
Pulled Pork n' Bacon Cheesy Sliders
Smoked Pulled Leg of Lamb
Ingredients
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Main
A good beef brisket recipe is a must for any grilling enthusiast, and this recipe from @BeardedBeastBBQ is a great classic method to prepare the meat. If you prefer to wrap your meat or are wanting to give the method a try, this recipe is for you!
Instructions
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01
Rub your brisket generously with Char-Griller Original AP rub. Once I rub my brisket, I will wrap it in cling film and leave it in the fridge for 4-6 hours before I start smoking it.
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Â
Ingredients
- Brisket
- Char Griller Original AP Rub
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02
Get the smoker going to 250-275ËšF. I usually aim for the 275ËšF degrees for the AKORN.
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03
Wrap the brisket when internal temp reaches 165˚F, or when you’re happy with the bark.
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04
Pull brisket off the smoker when internal temp reaches 203ËšF internal or when it probes like butter.
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05
Once I pull the brisket from the smoker, I will unwrap it for about 15 minutes, then wrap it back up and place in a well insulated cooler for a hour and half to 2 hours. Then slice and enjoy!
