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In Reply to: Brisket flat posted by Glock 907 on August 21, 2013 at 21:14:15:
I have never tried to rush a brisket but if you are gonna do it, I would still use the tried an true method which is controlled by an internal meat thermometer. I assume you are going to use indirect heat provided by a smoker or even a grill that has some way to smoke. Based on that assumption, do your index cut, season it, insert the thermometer, place on the cooker. Monitor the internal temp until it reaches 165, wrap tightly in foil and place back on the cooker until the internal temp reached 197 +/-. Pull it,leave it wrapped and let it rest for an hour.
That is what I would do and is IMHO all the way.
PS. Procedure complements of Mike Scrutchfield (-10 spelling)!
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