I have two mini brisket portions that I’m planning to smoke tomorrow for the in-laws. The pictures show the difference in thickness, how do you think I should go about making sure these are both delicious at the same time tomorrow?
Would I be wrong to slice down the fatty section of the thicker piece to get 3 smaller flats?
Cooking plan for these is 225 for 3 hours, then wrapping and adding butter, then cooking for another 3 hours or so. Thoughts?
by BelowAverageChef
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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