- Jun 6, 2013
- 138
- 39
It's been a while since I've done one of these.
I've got a whole 14lb brisket that i cut in half so I've got the flat part and nose/tip separated. In my notes i noted that i foiled at IT 170 degrees. I can't remember if i unfoiled and placed back on the grill to firm up the outside/bark.
I've got a whole 14lb brisket that i cut in half so I've got the flat part and nose/tip separated. In my notes i noted that i foiled at IT 170 degrees. I can't remember if i unfoiled and placed back on the grill to firm up the outside/bark.