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FFA Brisket 

The FFA spent a little over 12  hours prepping the brisket and the pit. They used a classic Salt and Pepper rub on the brisket, with an HEB brisket rub to add a hint of spice. The FFA used a native Mesquite wood for the fire. With the brisket uncovered, smoke the meat until it hits a temp of 160 degrees, wrap the meat in paper and foil, and allow it to cook until internal temp reaches 200 degrees. It was then pulled in the pit, and put into a cooler to allow it to rest for at least an hour, making sure it remained at an internal temperature still safe for consumption. They let it rest, so that the Brisket can relax and allow all of the juices to spread back out evenly throughout the brisket. At the end of the evening, the brisket was served sliced over HEB fresh flour tortillas. The Customer was given options between bbq sauce or Fresh Heb Salsa and picante to add to the taco! For the Friday night football game September 28th, They managed to sell out and it seemed that it was a popular meal for the crowd!