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Unread 10-05-2012, 03:53 AM   #7
is One Chatty Farker
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Join Date: 10-29-08
Location: Kailua, HI (Oahu)
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My thoughts and only my opinion. Consider using a thick flat and power cooking it close to 300. Ever since we learned how to "power cook" a flat, our brisket scores have skyrocketed with a top 3 in each of our last 3 events.

We inject using Butchers, and use two commercial rubs. We also wrap when the bark looks like it has set up nicely.

Best of luck, brisket is a tough one to figure out.
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