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Unread 09-10-2010, 01:25 PM   #9
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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:

Basic Brisket Tutorial:

This is an very in depth walk through of competition brisket:

Gary Wiviot method:

Interesting idea here(he sears the brisket first):

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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