SmokinPaPa
Knows what a fatty is.
- Joined
- Aug 19, 2009
- Location
- Monte...
Could someone give me some quick pointers on brisket low and slow advice. Thanks in advance. I will post pictures afterwards good or bad.
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I cook flats on a WSM. I slather them with worcestershire sauce, then rub. I cook them fat side down at 250*to an internal temp of 160 - 165*. I then foil, and take them to 190* and start checking for tenderness with a probe. When the probe goes in like it is going into butter it is done. I then let it rest in the foil for at least an hour.
I cook flats on a WSM. I slather them with worcestershire sauce, then rub. I cook them fat side down at 250*to an internal temp of 160 - 165*. I then foil, and take them to 190* and start checking for tenderness with a probe. When the probe goes in like it is going into butter it is done. I then let it rest in the foil for at least an hour.
I cook flats on a WSM. I slather them with worcestershire sauce, then rub. I cook them fat side down at 250*to an internal temp of 160 - 165*. I then foil, and take them to 190* and start checking for tenderness with a probe. When the probe goes in like it is going into butter it is done. I then let it rest in the foil for at least an hour.
I make sure my briskets are very cold (right out of the fridge) and rub them up right before putting them on the smoker...as soon as I fire up the pit...I throw on the meat...gives a killer smoke ring!
Could someone give me some quick pointers on brisket low and slow advice. Thanks in advance. I will post pictures afterwards good or bad.