I have done a lot of briskets. To be honest the only part I really like is the point. I make burnt ends and they come out amazing!!!
The flat always seems to be dry. I was thinking of just smoking points going forward. Do I treat the point the same as the whole brisket? By this I mean, bring it to an internal temp of 195 and so on???
The flat always seems to be dry. I was thinking of just smoking points going forward. Do I treat the point the same as the whole brisket? By this I mean, bring it to an internal temp of 195 and so on???