1st Brisket


 
Won't make a difference got eh meat per say. You should do it the same way you usually cook. With brisket prices what they are, I would do what I already knkw
 
Thank you Jeff, I took the brisket off when temp reached 195, great flavor and tender , but dry. I believe I trimmed way too much of the fat off, I'll try again......and you comment about beef prices, I told the butcher I just wanted a brisket, not the whole feedlot....
 
My 7.5 pound has been in 6 hours. It is at 190 degrees. It pushed in like butter. When I pulled it out, juices were squirting out. How much longer?
 
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