Has anyone tried this? I am not sure if this fellow is a member here, if so then I apologize for not knowing who you are here.
Anyways, I am trying this today. I wanted to do it the "right" way, low and slow, but just didn't work out to have the time and I was gonna lose the meat I was afraid if I didn't get it cooked this weekend.
This blogger says to cook it fat cap down, direct, at 350 to 175 degrees, then to foil it for about an hour with some au juis(sp?) to 210. My question is, does this pic not show it fat side down in the foil boat too? If so, do you guys think that is right or should I try it fat cap up once I foil it to let the fat run down into the brisket?
Check out the link and let me know what you guys think. I am sitting at 2 hours and 15 minutes right now and am at 165 internal, so I am about ready for the "steaming" step.
Here is the link:
This is my first brisket, any help would be GREATLY appreciated!!