Super Low And Slow 20 Hour 7kg 15lb Brisket

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This was a super experimental cook. Total 14 hours on the weber overnight for this 7 kilogram / 15 pound full packer brisket. Snake method was used with briquettes for the heat source in the weber. Then it was wrapped in foil, and wrapped in 4 fleece blankets to rest for 5-6 hours.

The result was an incredibly balanced, moist, and soft, full flavored brisket, with fat that melted in the mouth seriously like butter.

After 6 hours of resting in the blanket the brisket was still warm to hot. It was amazing and as you will see from the carving in the final moments of the video, the texture was incredible.

Source: youtube

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