This is my first time cooking a pork brisket, so I figured I'd

June 03,2024

228 likes, 7 comments. “This is my first time cooking a pork brisket, so I figured I’d cook it just like a beef brisket and top with some chimichurri. Let’s start by trimming off anything that we think will dry out or burn up. Save the trimmings for later use in sausage or stir fry. Then rub with a custom blend of salt, pepper, garlic, and paprika, and let it sit in the fridge overnight. We then smoke at 250 for about nine hours. Then foil boat it until it hits about 203 and is probe tender While it’s resting in our barbecue blanket, Let’s make a quick chimichurri with some garlic, Serranos, Habaneros, olive oil, salt, red wine vinegar, oregano, parsley, and black pepper. The bark wasn’t as dark as I like it, but this is one of the first times smoking on a pellet grill, so I may have to reset my bark expectations. It was an easy cook as far as fire management goes, but I personally miss the crunchy bark that I get with my normal Charcoal and wood set up. It still tasted great though and the family was happy with it, so that’s all that really matters. Thanks to @porterroadbutcher for the pork brisket, Grilla Grills for the smoker, @BBQDripEZ for the BBQ Blanket, @Barebones for the knives, and @ThermoWorks for the Thermapen One. Music by @Sean Mann check out his channel for more amazing guitar work.”