Reply to "New CS55"

Former Member

[QUOTE]Originally posted by rayok275:
1. Time
2. Proven past success. [QUOTE]

Whatever works, but you know there IS better brisket ahead for you.

I'd smoke it at least until the meat temp hits 140. Could be 4 to 6 hours depending on temp.

While a lot of people wrap in foil, putting it in a pan is a similar effect. My only issue with this method is the grease. Once it renders the fat, after the plateau, it would work well, but too early puts too much grease in there for me.

Keep experimenting, you're got a great starting point, now imagine that it could get even better.

Smokin'

8/11/079:09 AM

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