My first big project is a brisket. The Texas Crutch and faux cambro(?) technique seem challenging at the moment. If I leave out the crutch and cambro do I still cook the brisket to 203 degrees? I will be using the big bad beef rub and looking to have the brisket done around 6pm. When should I put the brisket on and do I still cook low and slow to 203 if not using the crutch or cambro? Thank you for your guidance. I just do not feel confident enough for these steps at the moment.
Meathead
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