Brisket Sandwich Recipe
by: Jimmy Ho (@thesmokingho)
Trim the brisket- leaving a quarter inch fat cap
Season with salt & pepper- 1:2 ratio
Smoke it between 225-275- it’s about a pound per hour
When the internal temperature hits 170, wrap it in foil or butcher paper
The brisket is done around 203. If you probe it, it should slide through like butter. 6. Let it rest. Slice into when the internal temp is 145.
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