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Well, it cooked much faster than I expected and must have been good because I only got 1 small piece! Family ate the rest before I could make myself a plate! (I was watching the Nascar race). They did leave me some sides.
Thanks, MJB
Over cooking it and drying it out is my biggest fear. I've smoked briskets for years, but, like I said, they were always whole briskets. Glad I could post my question and get help with my concern.
I've always cooked full packer briskets. I have never done just a flat. My wife's birthday is Sunday and she wants brisket. I have a 6 lb flat that I'm going to smoke on my New Braunfels offset (25 years old) , planning on 225-250 smoking temp. Any suggestions ? I'm used to taking a whole...
I have a 7 pound ham shank that I want to smoke for Christmas. I have never done this. what temp and what finish temp? Any and all help greatly appreciated! Merry Christmas!