J Bowie TVWBB Member Dec 30, 2014 #1 When cooking large packer briskets on my 22 WSM, my last 2 cooks the ends of brisket, especially the flat get too well done because of heat being greater near the edge. Should I foil the tips after 4 or 5 hours? Cooking 225-250
When cooking large packer briskets on my 22 WSM, my last 2 cooks the ends of brisket, especially the flat get too well done because of heat being greater near the edge. Should I foil the tips after 4 or 5 hours? Cooking 225-250
G Gene_N TVWBB Fan Dec 30, 2014 #3 James H said: try some burnt ends with the edges Click to expand... Yup. How long are your cooks? You could try panning and foiling earlier besides covering the tips with foiling.
James H said: try some burnt ends with the edges Click to expand... Yup. How long are your cooks? You could try panning and foiling earlier besides covering the tips with foiling.
