first brisket

Discussion in 'Beef' started by izzib, Aug 13, 2013.

  1. Hi everyone,

    Just got a Masterbuilt propane/charcoal smoker and its maiden voyage is a 7.5lbs full packer.


    Rubbed and ready


    After 3 hours
     
  2. I'm a little fuzzy on the burnt ends prep - I was planning on taking the brisket off at about 180* and wrap and rest it. Should I trim the point then and make the burnt ends?
     
  3. id say take it to at least 190. then separate and wrap and back on with the point.
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Be patient with that Beautiful pice of Heaven... [​IMG]  I'll be waiting for the Q-view [​IMG]

    Have fun and ...
     

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