ferdelious
Knows what a fatty is.
This weekend was my first attempt at a whole packer brisket using a stick burner. I figured go big or go home so I bought a Prime one from Costco. Overall I was pretty happy with how it turned out. Five hours on the smoker then foil wrap and finish in the oven. The flat was a tad dry but smoke flavor and taste were spot on.
I probably cooked it a little too hot, around 275 on my thermometer by the smoke stack. I'm thinking next time I need to use a diffuser plate in my Brazos because there is a pretty big hot spot in the middle of the chamber and brisket is not as forgiving as pork butt or chicken.
I probably cooked it a little too hot, around 275 on my thermometer by the smoke stack. I'm thinking next time I need to use a diffuser plate in my Brazos because there is a pretty big hot spot in the middle of the chamber and brisket is not as forgiving as pork butt or chicken.
