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My first beef brisket -
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Egghead Willie
Posts: 185
Any words of wisdom, do's, dont's, and tips? When done I will wrap in foil and put in warm cooler for 2 hrs. Do I do anything else at this point?
Comments
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You'll get lots of pointers.
Do pull it off and wrap it when it feels tender to the poke, not when it hits a certain temp.
Don't put too much smoke on it. Don't panic and raise your cooking temp when the internal temp stalls for hours on end.
Nothing else you need to do when you pull it off and wrap to rest. Some folks do add a little beef broth. I don't.
Happy brisketeering.
Chris -
cook it fat side down and rest it fat side up.
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thanks for your help.
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Check these sites for great tips:
http://bubbatim.com/Bubba_s_Brisket.php
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.htmlLarge BGE
Barry, Lancaster, PA
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