Couple Brisket questions for you fellas

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Did 8 flats last weekend wrapped 160-165 and pulled between 190-205. Just according to how easy the thermo pen went in when the temp was taken.
 
BW Pretty much sums it up. Double foil, no pan. Also, too much rub blocks the smoke. More betterer to give a second heavier rub at the 140/150* mark.
Jus my $.02
dj
bigwheel said:
Well I have tried that old return to the fire trick a time or two. All I could see that it did was make it cough up copious amounts of juice which would tastes mo betta inside the brisket than on the pit floor. Maybe I wasnt holding my tongs right:) Now cooking in those pans is a whole nother ball game. Sorta like cooking on a stew pot with a lid. I like to wrap em up tight in foil like a second skin. I have tried plastic wrap but I always get entangled in the stuff and wind up forming into a ball and throwing it away.

bigwheel
 
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