I’m new to the game and have only done one brisket before - it was huge and I ended up cooking the point and flat separately...the point worked out beautifully while the flat came out really dry.
im attempting an entire packer at once this weekend - should I be probing in the flat or the point - if my flat is at 203 but my point is still 192 what should I be doing?
i did see a video where they propped the flat on firebricks to create more circulation around it but I question how effective this would be
im attempting an entire packer at once this weekend - should I be probing in the flat or the point - if my flat is at 203 but my point is still 192 what should I be doing?
i did see a video where they propped the flat on firebricks to create more circulation around it but I question how effective this would be
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