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Re-readSome basics:
1: don't trim too much
2: marinate, dry rub, season ... lots of options
3: cook low...lots of smoke. Plan 90 min per lb of smoke time.
4: smoke fat side up until brisket reaches 140F.
5: wrap in butcher paper and continue to cook until 160F
6: remove from grill, don't open paper. Wrap in a towel and place in a cooler. Seal cooler and let it rest for 1 hrs. Brisket should reach 170.
Leave it cap side up. Yes you are correct on wrapping it and cooking it more. Once it hits 205 thereabouts into the cooler it goes. Let it sit 1-3 hours and enjoy.I'm trying to find if I'm supposed to flip it at any time or not? I put it in fat cap up. (I realize this is the big debate online, fat cap up or down..
I think at 165 it's supposed to come off and get wrapped after resting 5 minutes and go back in until 195-200'ish?
And...keep an eye on the internal temps. Don't want to overcook it.Leave it cap side up. Yes you are correct on wrapping it and cooking it more. Once it hits 205 thereabouts into the cooler it goes. Let it sit 1-3 hours and enjoy.
@GlampDaddy I must have missed the invite over to the feast. I’ll have to check my spam filter. Did you get it?