Gomer1
Senior Cook
I just went and bought a brisket, just the flat I didn't know better until now that I should have gotten a packer but I will live with the flat this time. I also didn't see any packers where I went (mostly just cost co) any suggestions on that to start?
So the plan is to wake up early Saturday and put the brisket on to eat some time in the evening no plans yet, I am thinking I will cook around 240* or so to 160 and foil to 190* (or tender). Rest for a few hours and eat. Do you guys do some juices or sauces w/ it or anything? IS my plan sound? It is about a 5 lbs flat so I am thinking about 7-8 hours to smoke? I tried to do some reading up to prepare for this one.
Thanks!
So the plan is to wake up early Saturday and put the brisket on to eat some time in the evening no plans yet, I am thinking I will cook around 240* or so to 160 and foil to 190* (or tender). Rest for a few hours and eat. Do you guys do some juices or sauces w/ it or anything? IS my plan sound? It is about a 5 lbs flat so I am thinking about 7-8 hours to smoke? I tried to do some reading up to prepare for this one.
Thanks!