Smoke for another 4-5 hours, until the brisket reaches an internal temperature of 205☏.Remove from the smoker, double wrap with foil and add the remaining reduction.Smoke the brisket for 8-10 hours at 225☏.Inject the brisket with about half of the reduction and refrigerate overnight. Season the brisket generously with salt and pepper.Start by preparing the brisket: Combine the banana peppers (with juices), beef broth, and minced garlic in a saucepan and simmer over medium-high heat until reduced by about half.
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