ideleon
New member
Howdy!
so, I've done several smokes for brisket and have run it on 250 for about 8-10 hours.
Like others here, I will wrap in buthcer paper once the internal temp is 160-165 then continue
letting it smoke until internal is 200. I let stand for about an hour, then slice.
I know I am doing something wrong, since they always shred apart instead of being able to slice it.
It reminds me more of a roast than a actual brisket.
Any tips ?
so, I've done several smokes for brisket and have run it on 250 for about 8-10 hours.
Like others here, I will wrap in buthcer paper once the internal temp is 160-165 then continue
letting it smoke until internal is 200. I let stand for about an hour, then slice.
I know I am doing something wrong, since they always shred apart instead of being able to slice it.
It reminds me more of a roast than a actual brisket.
Any tips ?
