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Unread 09-10-2010, 01:25 PM   #9
mikeTRON
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Well I have smoked one brisket so my advice might not help much but I found the point passed the probe test MUCH earlier than the flat; I would assume this is because of the fat marbling.

I have a few links you might want to check out:

There are a buch of podcasts, go down and listen to the TWO brisket podcasts, I found a lot of good information:
http://www.bbq-4-u.com/pods/

Basic Brisket Tutorial:
http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

This is an very in depth walk through of competition brisket:
http://www.thepickledpig.com/forums/...n-brisket.html

Gary Wiviot method:
http://www.lowslowbbq.com/bb/viewtopic.php?p=2135#p2135

http://www.smokingmeatforums.com/wik...t-the-easy-way

Interesting idea here(he sears the brisket first):
http://www.theqjoint.com/forum/showthread.php?t=38

http://www.culinarydisaster.com/word...okey-mountain/

http://www.virtualweberbullet.com/brisket2.html

http://www.virtualweberbullet.com/br...t.html#defined

EDITED: I tried posting this about 50 minutes ago but I think my wifi went down so I apologize if this is redundant to what has now already been said/posted :)
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