I take my brisket off the pit and let sit for a few minutes and then cut off the point . I wrap the flat back up and put in the hot box . Cube up the point and put in pan with my bbq sauce. I put back in the smoker uncovered for about 1 to 1 1/2 hours . Then they are done .
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2- 22.5 WSM , 150 Gallon Offset , 250 Gallon Reverse Flow
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