Recent content by Joe Vislisel

Hot and sunny, no wind. Took the briskets to 170 and foiled them. At 200 I took them off (about 5 hours), one was great and fall apart tender. The other was okay, but not nearly as tender as the first. Smoke ring could have been better in both of them. With the weather, I had trouble keeping the...

I need some help with a brisket cook... I bought two 2.5lbs trimmed brisket flats from the store. I rubbed them the night before. I know these are small, but I'm planning to cook them at 200* until they reach 170*, then foil them until tender. Any suggestions for these small flats, or does...