Hey all,
Today I tried my first full packer brisket. The point came out just how I wanted it to but the flat is really tough. When I pulled it the IT of the point was 203 the flat was around 199. I am guessing the simple answer is I should have left it on for longer but I was worried about the point over cooking. Any suggestions?
Also this is only my fourth cook on my new COS (Brinkmann Trailmaster) and I am still honing in on the fire management. What kinds of problems do you expect to see from temperature swings?
I appreciate the feedback. At some point I will make a list for all the mods I have put on my COS.
Thanks,
Jeff
P.S. Trailmaster is a dumb name for this smoker nobody is taking this beast on any
trails. ;)
Today I tried my first full packer brisket. The point came out just how I wanted it to but the flat is really tough. When I pulled it the IT of the point was 203 the flat was around 199. I am guessing the simple answer is I should have left it on for longer but I was worried about the point over cooking. Any suggestions?
Also this is only my fourth cook on my new COS (Brinkmann Trailmaster) and I am still honing in on the fire management. What kinds of problems do you expect to see from temperature swings?
I appreciate the feedback. At some point I will make a list for all the mods I have put on my COS.
Thanks,
Jeff
P.S. Trailmaster is a dumb name for this smoker nobody is taking this beast on any
trails. ;)

