Meat Burner
Quintessential Chatty Farker
- Joined
- Feb 22, 2007
- Location
- Springfi...
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.:|