417bullelk
Full Fledged Farker
I have a 8lb brisket flat and a 7lb butt I am cooking in the WSM. I am thinking the brisket flat on the bottom grate, butt on the top.
Water or no water in pan? I am thinking this only for temp control.
This is going to be Christmas dinner guys so help me out here.
I have them both rubbed and sitting in the fridge waiting for the late night firing of the WSM.
What internal temp should the brisket be at to be melt in your mouth tender? I plan on cooking at 225 degrees.
Water or no water in pan? I am thinking this only for temp control.
This is going to be Christmas dinner guys so help me out here.
I have them both rubbed and sitting in the fridge waiting for the late night firing of the WSM.
What internal temp should the brisket be at to be melt in your mouth tender? I plan on cooking at 225 degrees.