The Perfect Brisket, Finally!

Former Member

Well... I am not a slow learner and you guys are the best. Thanks for all the advice about brisket. Last night I cooked 6 whole briskets for a party. I cooked it to 200 and pulled it, then chopped it.. Put a honey spiced barbeque sauce over it and I thought these Tennesseans would fall all over themselves. As I said, we don't know nothing about brisket here, but I am about to change that!!!

The brisket was almost perfect.

How do you handle the flat?? It cooks faster... do you cut it off? I thought about folding it over and putting a skewer through it, but decided, nah...

I have to tell you that 225 is the temp... the 180 preset only gives you a product that is drier than a sheeps ass in March.... It of course cannot ever make it beyond 180...

Thanks again buds!!

Carl

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Don't Postpone Joy!

4/28/0112:24 AM

Original Post

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