I'm going to try to smoke my first brisket for Christmas. Tyler e-mailed me his instructions when this thread was first posted. I think it's time I give it a try.
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Brisket: A Detailed "How To"
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I have had good success separating point and flat, trimming almost all fat, foiling at the beginning of the plateau for each separately, resting when each reaches 200.
But here's my question. The plateau occurs at different temps based on the cook temp. I get more bark at higher temp but low and slow has been the standard.
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