My first Brisket and only 6th cooking on the new and 1st smoker.
I have to admit that I was VERY skeptical using coke in a recipe!
So I used a whole flat and I didn't trim much of the fat side and cooked it fat up looking for that soak in effect. I cooked it at 225 for 7 hours and it hit 185 so I foiled it and put on the finishing sauce. Then left it in the CS for 4 hours, not by choice, and it was warm but no longer hot.
Tastey but dry?
I was impressed with the end result but know that there must be a way to get the flavor without adding a coke! It gave it a funky chemically taste that I get from old flat coke. Any ideas?
BTW, Thank you to all of you for the great stuff you've all taking so much time writing.