Thread: First Brisket
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Unread 10-23-2013, 08:30 PM   #2
Knows what a fatty is.
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Join Date: 10-22-13
Location: Cincinnati, OH
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It may be just me and my limited experience, but maybe wrap it earlier, about 150 in a foil pan with some beef broth mixture and then let it go until internal temp is more like 195.
This is what I have done and both of my briskets have been really good. I keep my temp very low, about 225. I don't flip the brisket, keep it fat side up.
geek, dad, noobie griller. The arsenal:Master Forge 32-in Charcoal Grill
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