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first brisket

post #1 of 4
Thread Starter 
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
post #2 of 4
Thread Starter 
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?
post #3 of 4
id say take it to at least 190. then separate and wrap and back on with the point.
post #4 of 4

Be patient with that Beautiful pice of Heaven... popcorn.gif I'll be waiting for the Q-view drool.gif


Have fun and ...

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