Andy Erickson
TVWBB Pro
I'm planning on cooking two Butts on the top rack and a Select Brisket on the bottom rack this weekend. I've heard that using a high heat method for Select Brisket is the best choice, but since I want to do them at the same time a high heat brisket is out of the question.
So I plan to do the meat low and slow until the brisket hits about 180 and then foil and put back on the smoker until it hits 200 or fork tender then rest in a cooler for 2 hours in foil. I'm thinking this will give me about 2 to 3 hours in foil on the smoker and that won't be enough time for it to turn into pot roast. Unless somebody else has a better idea.
I did a Select Brisket 3 weeks ago and it turned it good to great. The flat under the point was very moist and tender, but the flat that wasn't under the point was just tender and dry. The point was awesome.
So I plan to do the meat low and slow until the brisket hits about 180 and then foil and put back on the smoker until it hits 200 or fork tender then rest in a cooler for 2 hours in foil. I'm thinking this will give me about 2 to 3 hours in foil on the smoker and that won't be enough time for it to turn into pot roast. Unless somebody else has a better idea.
I did a Select Brisket 3 weeks ago and it turned it good to great. The flat under the point was very moist and tender, but the flat that wasn't under the point was just tender and dry. The point was awesome.