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Yanker/Parkang Family Cookbook

I’ve done one brisket, so this is a write-up of that. I haven’t experimented at all. If I was doing this again, I would cook it overnight. And then let it rest covered in oven/cooler to keep it warm for many hours. Instead of waiting to serve it when it’s ready.

  1. Trim + Rub - The night before
  2. Wake up - 5am
  3. Turn grill on at 225
  4. Wait for it to come to temp
  5. Put brisket on
  6. Wait until 160-165 internal temp (5-6 hours)
  7. Wrap in foil/paper, put back on grill
  8. Wait - internal temp 204 (3 hours)
  9. Rest meat to allow the liquids to be re-absorbed into the meat - at least an hour - meat should be ~140


Next time tips