Kloset BBQR
Executive Chef
I'm cooking a whole brisket on Wednesday. I really want a juicy brisket. Would like opinions on whether to foil or not. If foiling at what temp?
Fat up or down or sholud I start up and turn it over sometime during the cook? I'll be using the rub I got from Bill at the Texas BBQ forum. Should I apply rub and let sit overnight and them reapply before cooking.
I plan on using a combination of pecan wood and lump charcoal.
Thanks for any tips you can give me.
Kloset
Fat up or down or sholud I start up and turn it over sometime during the cook? I'll be using the rub I got from Bill at the Texas BBQ forum. Should I apply rub and let sit overnight and them reapply before cooking.
I plan on using a combination of pecan wood and lump charcoal.
Thanks for any tips you can give me.
Kloset