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Brisket Temperature
When the IT reaches 190 degrees it's done. 250 degree smoker temp will work fine -
Brisket prep flat/point for Burnt Ends and slicing
I am getting ready to smoke a 12# Packer brisket and want to slice the flat and make burnt ends out of the point. I have heard to pull the point out and cube around 150 degrees. My question is, should I separate the point from the flat when the point reaches 150 and keep smoking the flat? Or... -
First time smoking
3-2-1 method is also a great way to smoke and they come out perfect everytime. Smoke for 3, wrap in foil for 2 and back on the smoke for 1hr and they will have a great bark and just as tender as can be!! Looks great though.- bozbbq
- Post #7
- Forum: General Discussion
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