Be careful with that hold temperature brother. The danger zone is 40 - 140 degrees. You should hold your brisket or any meats for that "10 hours" outside of that danger zone. I typically hold at 150 degrees to not get anyone sick. Good work brother...
That looks delicious 😋
Excellent 👍🏼 and very thorough. Brisket looks darn good, thank you for sharing your knowledge.
Good stuff
I never heard of a grill/smoker modification. I think that makes you the boss.
Be careful with that hold temperature brother. The danger zone is 40 - 140 degrees. You should hold your brisket or any meats for that "10 hours" outside of that danger zone. I typically hold at 150 degrees to not get anyone sick. Good work brother...
Thank you for the tip. I will remember that for my next or any cook.