- Apr 29, 2021
- 2,664
- 4,112
Brisket going on the Kamado Joe now.
10-12 hours then wrap in butcher paper for 2+ hours at 225-250 for a final internal of 203/205. Then rest for a few hours. Good night y'all. Fingers crossed
. I ain't opening this or checking on it till tomorrow morning. 
10-12 hours then wrap in butcher paper for 2+ hours at 225-250 for a final internal of 203/205. Then rest for a few hours. Good night y'all. Fingers crossed
. I ain't opening this or checking on it till tomorrow morning. 