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Looks great! I have the same knife, too.I typically smoke just the flat when I make brisket. I inject with Kosmos brisket injection and rub with my homemade seasoning at least 12hrs before I plan on putting it on the smoker. Like stated above temps are key usually pull it at 203. I usually run at 200 until the wrap and finish off at 225 sometimes 250 if I’m running behind on time. Then let it rest for at least an hour up to 3 in a rotomold cooler. Haven’t had any complaints yet
View attachment 18360
View attachment 18361
It is still on the grill starting to heat up now! We are at 186 F...Did you put it back on the grill after you wrapped?
MEAT | SMOKER TEMP | SMOKING TIME | MEAT TEMP | RUBS OR SAUCES | MISC INFO |
Beef Brisket | U@LO / W@270 | Start time 10:00 pm | U@150 / W@200-205 | Garlic Onion Pepper and Salt for 24 hrs | U 8 hrs+/- (Paper)W 8 hrs+/- Rest 4 hrs+/- |