I'm going to try a brisket this weekend and would appreciate the technical specs. :)
I'm going to smoke it at 225. Yes?
What's the internal meat temp I wait for before I wrap it?
Can I wrap it in aluminum foil like the pork shoulder, or do I need to buy butcher paper?
I assume I use a water pan.
What temp is it done? 205,like the pork shoulder?
We love our BB Ribs and Pulled Pork to be very tender. I'd like the brisket to be fall off the bone tender too (I know there's no bone).
What would be the smallest size recommended? 7 or 8 pounds?
Get this. Our local meat market wants $10/pound for brisket. I'll be looking somewhere else.
Thanks! I'll be sure to post the results.