Hello all I have a question on Briskets.
We get a full briskets 14-16lbers I cut the flat off (because they are to large to fit on my WSM) I bring them to 195-200 deg double foil and hold in a cooler for 2hrs and the flat is almost always dry and the other half is perfect should I be cooking the flat to a diff temp then the (thicker) rest of the brisket?
(Cook temp range from 225-260)
Thanks Zug
We get a full briskets 14-16lbers I cut the flat off (because they are to large to fit on my WSM) I bring them to 195-200 deg double foil and hold in a cooler for 2hrs and the flat is almost always dry and the other half is perfect should I be cooking the flat to a diff temp then the (thicker) rest of the brisket?
(Cook temp range from 225-260)
Thanks Zug