Hi all, I'm going to attempt my first brisket on the 4th. I picked up a small 2 3/4# choice flat that has some nice marbling. It's probably 1 1/2 inches thick at its thickest. I plan on 225 indirect, using the firebrick method & foil it after the stall. Let it go to 205 or tender, which ever comes first. I know every hunk-o-meat is different & there is no definitive answer for cook time. But I have no experience with brisket & no idea when to start smoking. Can someone with experience give me some rough guidance? Thanks.
Oh, I also plan (hope is a better word) on holding it in a faux cambro (for more tenderness) after its done...
And I'm keeping the pizza place on speed dial - just in case!
Oh, I also plan (hope is a better word) on holding it in a faux cambro (for more tenderness) after its done...
And I'm keeping the pizza place on speed dial - just in case!
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