Sunday Brisket

This is just a flat. Started a bit late today at 11:00 cause we slept in. I rubbed it last night though with kosher salt, fresh cracked pepper, a bit of montreal steak seasoning and garlic.

Cooking temp 250-275.




It was good

“London Broil”

Koshered the meat for 10 hours

Marinated overnight in italian dressing, worcestershire sauce, and Sriracha.

Direct heat on very hot grill 8-10 minutes per side (internal temp 140-142). Rest in foil for 20 minutes