new to the forum. never introduced myself. sorry.
first brisket attempt. its in, and smoking right now. a few questions.
little background. in a dry rub. fat side up.
do you guys take the IT from the flat?
thinking of foiling around 165 (from flat) and cooking till 190 or so. don't wanna pull it. slice. maytbe burnt ends for the point.
suprised how quik the IT is rising in the flat. i know the stall is comming. but still.
working with a cabinet temp of 225
i read a lot on this site. very help full. thank all that post tips and pics. after reading is my game plan for the first