Meat Burner
Quintessential Chatty Farker
Somehow tried to post this question to the Brethren and now cannot find it.
Anyway, thinking about smoking brisket for an upcoming chili event for work. Will be making about 5 Gals chili and would appreciate some input on how to cook the brisket. Should it be cooked like normal, i.e. 195 and foil or would you suggest finish a little lower, let cool, and refrigerate. It will have to be chopped and into the chili for about 3 hours simmering. Really would appreciate any Brethren thoughts about this. Thanks to all.:|
Anyway, thinking about smoking brisket for an upcoming chili event for work. Will be making about 5 Gals chili and would appreciate some input on how to cook the brisket. Should it be cooked like normal, i.e. 195 and foil or would you suggest finish a little lower, let cool, and refrigerate. It will have to be chopped and into the chili for about 3 hours simmering. Really would appreciate any Brethren thoughts about this. Thanks to all.:|