Thread: Brisket Temps
View Single Post
Old 01-02-2013, 11:35 AM   #18
mawil1013
Knows what a fatty is.
 
mawil1013's Avatar
 
Join Date: 07-26-12
Location: Gastonia, NC
Default

IMHO it seems those who use the flats sold for corned beef have dry issues. So only use packer cuts, leave almost all the fat on. I never foil , never cook direct over coals, always use a temp probe and always take off cooker at 192F, then I'll foil and let sit in a ice chest up to 12 hours.

Sent from my Nexus 4 using Tapatalk 2
__________________
The Practical BBQ'r!
mawil1013 is offline   Reply With Quote