{"product_id":"the-vicshow-brisket-guide","title":"The VicShow Brisket Guide","description":"\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eI’ve received countless messages and comments from you guys asking exactly how I make my brisket, what I use, what temperatures I cook at, and how I get that bark! Seeing how many of you wanted to learn my process is why I decided to make this guide!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen I first started making brisket, it took a TON of trial and error. I watched videos, tried different methods, and learned what worked best for me. There were so many little things I wish someone had explained, especially when it came to knowing when to wrap, when to pull it, and how to hold it afterward.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBrisket costs a LOT, and after spending that money and all those hours cooking, you want it to turn out good! I didn’t want this to just be a normal recipe guide that gives you a temperature and a cook time. I wanted to explain exactly what I do, why I do it, and what you should actually be looking for throughout the cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhether this is your first brisket or you’ve made plenty before, I hope this guide helps you feel more confident and make some AMAZING brisket. This is honestly the guide I wish I had when I started!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNow, What’s in the Guide?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a 35-page downloadable PDF guide covering all three ways I make my brisket:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• No Wrap (My Favorite!)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e• Foil Boat\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e• Fully Wrapped (Butcher Paper or Foil)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI go through choosing your brisket, trimming, binders and seasonings, wood and smoke, smoker placement, and fat side up or down. Then we get into planning your cook, temperatures, when to boat or wrap, how I check for tenderness, and how I decide when it’s ready based on the hold I’m planning.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI also cover resting, my usual and overnight holds, slicing the flat and point, leftovers and reheating, and troubleshooting when things aren’t going how you expected!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt the end, I included quick-reference recipes for all three methods that you can screenshot and keep open while you cook. Once you’ve read through everything, you won’t have to dig through the entire guide every time you make a brisket.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThank you guys SO much for all the support on Roll for Brisket and everything I’ve been doing with VicShow. I seriously hope you guys love the guide and make some AMAZING brisket with it! ❤️\u003c\/span\u003e\u003c\/p\u003e","brand":"VicShow","offers":[{"title":"Default Title","offer_id":68026776715415,"sku":null,"price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0749\/2245\/9287\/files\/Screenshot_202.png?v=1791741347","url":"https:\/\/itsvicshow.com\/products\/the-vicshow-brisket-guide","provider":"VicShow","version":"1.0","type":"link"}