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Brisket help

post #1 of 2
Thread Starter 
Ok guys. I have a few questions. I've done a few briskets in my MES 30. I've got an 11 pounder soaking in Italian dressing now. I have cut it in half so it will fit. I haven't gotten another meat thermometer yet so I'm using the one on the smoker until I do.
First, should I put the probe in the flat or the tip? I'm thinking the flat because I think it'll be done first.
Secondly, I would like to be able to pull half of it. How do I need to cook it so that I can pull it?
Thanks in advance.
post #2 of 2

Hello.  Have a read.  I think all your questions are answered here.  If not post a question.  Keep Smokin!


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