So, the brisket was fairly uneven in the cut, with one section about 1.5x the thickness of the other side. Its been on the smoker for about 7 hours now, with the IT of the thin side around 175, and the IT of the thick side of 165.
My question: In order to serve it sliced, without having it be too chewy on one end, and too dry on the other, which IT should I use to judge when to pull it off the Smoker. The thin side IT, or the thick side IT?
Note: I was not planning on foiling, and once I have all my pics, I will post a detailed post about the brisket. :-)
GoldenOatSoda
My question: In order to serve it sliced, without having it be too chewy on one end, and too dry on the other, which IT should I use to judge when to pull it off the Smoker. The thin side IT, or the thick side IT?
Note: I was not planning on foiling, and once I have all my pics, I will post a detailed post about the brisket. :-)
GoldenOatSoda
