Djmthr33
Member
- Messages
- 13
- Grill(s) owned
- Bull
So, I did my first brisket about a month ago. It turned out ok. Bark was nice, but flat was super dry, point was ok. Started at like 3am at 225. I positioned the brisket towards the center of my bull (point in the middle, flat towards the right). I think this is where my problem was. But what do I know? Lol. I wrapped at 165 with butcher paper and pulled at 203, but wanna try to wrap with foil and pull at 195. Thoughts?
My question: what side of your 700 runs hotter and where do you typically position your brisket? Center, right or left?
I plan to do another brisket cook for Easter. I don’t wanna mess this one up so I’m coming to you experts for advice. Thanks in advance!
My question: what side of your 700 runs hotter and where do you typically position your brisket? Center, right or left?
I plan to do another brisket cook for Easter. I don’t wanna mess this one up so I’m coming to you experts for advice. Thanks in advance!