brisket
Every chapter and letter on After Dark BBQ that turns on this, newest first.
All the chapters · Technique · Calculators
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Creamy, Covered, and Under the Lid — Smoked Mac and Cheese
The brisket is resting and there is nothing left to do with his hands. She comes out of his own kitchen with a pound of elbows and takes over. Read it
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She Brought It Cured and I Smoked It Slow — Corned Beef
She comes through the gate alone for once and asks what he would do with it. Twenty hours of soaking, a half inch of pepper, and three more hours sealed in a pan before it gives. Read it
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I Wrapped It and I Lost It — Butcher Paper vs Foil
Cody built seven hours of bark on two pork butts and lost it in two hours of foil. Paper breathes, foil steams, and the last half hour gets it back. Read it
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Nine Hours to Hold and Nowhere to Put It
Walt finished a brisket at three in the morning for a noon party and cooled it in a warm oven. Rest it an hour minimum, hold it hot at 150 to 160. Read it
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The Night the Brisket Would Not Let Me Sleep
A reader sits up all night with a brisket that will not come to temperature, and Dutch answers the question underneath it. From the After Dark BBQ mailbag. Read it
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Ease It In and Let It Rest — Overnight Smoked Brisket
She let herself in with a twelve-pack and two rubs and did not wait to be asked. Twelve hours, one long stall at 163, and she is gone before he gets it open. Read it