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In Reply to: Brisket posted by RodneyW on August 25, 2013 at 00:12:37:
I haven't did a post here for some time, so I will chime in.
All that you wrote is all correct and personal preference. You should have a whole bunch of ways posted here.
I have cooked at 225, 250 and 275.I prefer 225. I do wrap mine when cooking for home at about 167. I do add some kind of liquid at this point also. Also a personal preference on what you use. Experiment and come up with what you like.
I like finishing mine to about 195-197 then remove and open the foil to let it stop cooking. It will finish cooking to around 200-201. If you want falling apart meat, take off the cooker at 200 and it should finish out around 205 or so.
Good luck on your brisket, and post how it comes out.
Oh, as for the fat, some go fat down as a heat buffer and others up to let the fat drip down. Again your choice
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