Quote:
Originally Posted by burn_baby_burn
Brisket is the one thing I haven't tried but I really want to. What temp is the grill at? What temp is the brisket done at? What type of wood did you use?
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Generally I'd say keep it between 225 and 250 degrees, I used quite a bit from
http://www.amazingribs.com/ the first time around and then tweaked things a bit from there.
One thing I'd strongly recommend is don't skip the "faux cambro" step which can be as simple as putting the meat in foil, then wrapping it in towels and putting it in a cooler. It sounds ridiculous but it works!