I'm attempting top do my first Beef Brisket today. I started the cook a bit after 4:00Am, trying to keep temperature at 230 degrees. Low & slow is the montra. Anyway, I plan to cook for at least 10 hours or till internal temperature is around 180-185. I'll then wrap in foil with some beef broth, place in a cooler for a couple of hours. Plan on serving dinner at 6:30 tonight. I'll also be doing some baked beans, with some cole slaw on the side.
My question for serving the brisket is which is the best way slice it up, and serve that way, or slice it, and make sandwiches.
Open for some suggestions, and of course pictures will follow later today.
Season with Dizzy Pig Cow Lick 7.65 lb Brisket