Quote:
Originally Posted by daveinwestmont
What is the standard receipe for brisket. I've tried a few different variations but for a 5 lb flat I usually smoke it for 4 hours and foil it until it hits the 190's, then let it rest for an hour, usually tender and juicy. Usually a 7-9 hour process at around 225. I would like to try a full packer but need some guidence before I try it. (would hate to ruin it).
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I'd suggest reading some of the links in the first post as a good start.
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XL BGE (#2) & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
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