Buffalo brisket cooked indirect over the Vortex. Lump charcoal around it, lit the lump at three points and let the grill idle at 250º.


-----

When the brisket was at 160º we wrapped in butcher paper and place back on the on the grill till a temp probe slide in easily which the meat temp was 201º. Wrapped in towels and rested in a cooler a couple hours before fridging overnight and slicing the next day.


-----

This was the in-laws brisket we did up for them, was extremely tender and very good!


-----



Thanks for looking!

It looks like you're slicing along, rather than across, the grain. Am I mistaken?

Strange cut of meat from the butcher, it even had a small portion of point on it... very difficult to read the grain direction.