Now I’m a true Texas BBQ Pit Master!
Just kidding, I’m up to him, like the moon (but, it’s worth noting — not like before Andromeda).
Classic beef brisket.
The meat was marinated in the Montreal mixture, in a vacuum — 2 days. Warmed up.
Smoking at 110C until reaching +65C inside the piece. I have been smoking for 4 hours. The tree is a pecan.
After that, he immediately wrapped it in paper and foil and put it in the oven, also at 110 C until the temperature reached 95 C (no more). It turned out 6 hours.
Here the duration of cooking is very important, it is better to lower the temperature of the oven (97−105C) so that the meat cooks longer (6−8 hours).
It turned out perfect, like at the competition of Texas pit masters!