Picked up a 2.8lb $15 brisket flat. Cooked for 2 hours on JD briquettes with red oak on my 26in. Wrapped for about 50 minutes and then rested for an hour and a half. The slices weren't super tender and a bit dry so I cut up. Works out nice for sandwiches. Still trying to figure out this cheapskate brisket thing.
by choujay0
1 Comment
You might need to keep it on longer. You need to get it to around 198 – 205F. Don’t pull it off until it probes like butter with a temperature probe.