4th of July Weekend Brisket! Bonus: Homemade BBQ sauce using tomatoes from our garden!
Second time making brisket, first time cooking only the point. Started at 200 for the overnight because it was a smaller cut and didn’t want any surprises in the morning. Bumped to 225 upon waking, then 250 after most of the day, then 275 because I wanted to actually be able to eat it that night. In total I think it was roughly 19 hours. Used a 70/30 of Weber Grillmaster and Royal Oak Charcoal pellets.
Good lord did it turn out tasty and tender.
The BBQ sauce I used a combination of Peacevine, Vermillion Eclipse, Magic Bullet, and Brandywine tomatoes, all heirloom varieties. Pretty simple recipe with brown sugar, molasses, and ACV.
I’m pretty pleased with how it all turned out.
u/TopRamenGod — 6 hours ago