Well, doesn't seem like much going on, so even a boring post will be readable. Doing my first brisket, now at 11 hrs. and 160*. Decided to go with something simple, just used some Wild Willys'. Despite how good the foiled recipe that everyone is talking about looks, I'm just going to foil it when it's done. Haven't really had BBQ brisket since about 25 years ago in Austin at Threadgill's (neat place!), so I want to see what "real" brisket flavor tastes like. Also have a corned beef soaking, now on 12 hours, going to soak it for 24 hours for a shot at pastrami.
For burnt ends, is it just a couple more hours in the CS, chop, sauce, and another hour? Or, am I looking for a ballpark temp or consistency? Saw Tom's post about keeping the re-seasoning light. Any other tips would be great since I don't think I've ever had them.
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