Thermoworks just put up a nice blog post on brisket.
I enjoyed it, and it connected a few dots for me. The only thing I noticed was that they kept mentioning 203* as the pull time although they did mention you could cook longer if necessary.
There are as many methods of cooking brisket as there are pitmasters. Here, we break down some of the methods so you can learn the basics of brisketry.
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