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Unread 03-13-2011, 07:25 PM   #11
Dallas Dan
is one Smokin' Farker
 
Join Date: 02-28-11
Location: Dallas, Texas
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I don't go by temp but rather by time. I smoke it at 175-195 for around 12 hours, and then wrap it in heavy foil and slow cook for another 10-12 hours. At 12 hours into smoking, the brisket has a nice crust so it is no longing absorbing the smoke.

Always keep the fat side up so it keeps the meat moist.
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