I'm doing a 4.25 lb brisket with not a whole lot of fat cap on it... There's some there, maybe 1/4" thick and covering 3/4 of it.
I know.... I'm starting off kind of bad here.
I prefer to smoke / cook for as low and slow as I can stand it, provided of course that the results are better that way. I don't want dehydrated jerky, but I certainly want all that collagen unwound and fork tender results.
So, on a 4.25 lb brisket with not much in the way of a far cap, just how low and how sloe can I go?
I'm using a mes30, btw...