View Single Post
Old 03-13-2013, 11:07 PM   #3
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

I have never cooked on a flower pot but Brisket is Brisket.
Trim all the hard fat
Thin the fat cap to 1/4"
Apply your rub I like 50/50 k salt & black pepper
Get the cooker to 300
Fat cap down
After 4 hrs wrap the brisket in a single layer of Butcher Paper
and go back on fat cap up
after 1.5 hrs start checking the flat for probe tender(hse a parring knife and make a small hole to probe through)
once the flat is probe tender put the brisket on a sheet pan and sit it on the counter top, Put a thermo in the flat when the IT drops to 150 it is ready to carve
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote