Set drum at 240ish, set brisket in and walk away! Done when probe slides in easy!
hmm and no foiling?
08-09-2009 09:05 PM
I am no T.V. star like Mista, so his advice may be the way to go, but when it comes to brisket I keep it simple...salt and pepper for rub low and slow for heat with fat cap up, I also use a water pan in my drum..
08-09-2009 09:06 PM
Oh, I forgot and no foiling!!:-D
08-09-2009 09:17 PM
Originally Posted by Captain Dave
What is the consensus on brisket on the uds? Mop or don't mop? Flip or don't flip? Smoker temp 220 or 240? Done at 180 or 195? When in doubt consult the experienced, not the "experts". :lol: