Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Ok. Sounds like you smoke it without being in a pan and then at 160, put it in a pan, cover with foil till IT reaches 200 for slicing. Right? Here's pics of my prep last night.
Ok. Here's pics of the flat brisket I found. Need your opinion. I don't think I need to trim any of the fat on this one right? Also, getting mixed reviews on whether to cook in a pan or not. I like the idea of capturing the au jus but also don't want a sopping wet brisket. It's 4.79 pounds.
Ok. Lucked up and found a 5 pound brisket flat for 24.00 on base at MacDill Air Force Base Commissary. I see it has a lot of fat on one side. Do I cut that down or just leave it and smoke it fat side up till internal temps are 200 or less?
I smoked it at around 250-270 for 4 hours. For the wings, I just cooked them like normal chicken wings which is when the parts pull easily. For the breast, I cooked it to 165 IT then let it sit, with foil for 30 mins.
I did these on Christmas Eve. Turned out awesome! Brined them overnight with 1/2 cup Kosher salt, 1 tablespoon of minced garlic and 1/2 cup of Brown Sugar.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.