- Aug 3, 2017
- 14
- 12
Picked up a nice packer brisket from Costco. It’s been quite a while since I’ve done a brisket. I’ve never done one of these before but it’s got a lot of marbling and the point and flat are very close in thickness. In the past I’ve separated them but I’d like to try it whole. Just wondering how to get the point and flat done at the same time as that has always been my issue cooking whole. I normally cook at 275. Wondering if I should go down to 225? Also would it make sense to let this thing warm up to room temp for 2 hours before throwing it on? Last question. Let it go all the way on the smoker or try butcher paper? I tried it once before and it turned out very dry. Thanks for any help!!
