C.O. Shooter
Well-Known Member
I think anymore, I prefer the flat over a whole.
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Smoking Sunday or Sunday Smoking
- Thread starter C.O. Shooter
- Start date
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dfanonymous
Well-Known Member
- Joined
- Jul 16, 2016
- Messages
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Besides burnt ends which I think is unavoidable, I usually have the point and flat come out equally juicy.
It's definitely interesting seeing how other people do it.
C.O. Shooter
Well-Known Member
First brisket I did also came from a butcher, separated the point from the flat. The second one I did hole. After trimming it, it just seemed like there was so much wasted. The next one I'll try is going to be a prime cut flat.
C.O. Shooter
Well-Known Member
C.O. Shooter
Well-Known Member
No after pics, but probably the best ones I made to date.
1 hour on smokeboost
3 additional hours @ 225, flipping every 30 minutes.
Three little pigs seasoning. Mixed touch of cherry and Kansas City.
1 hour on smokeboost
3 additional hours @ 225, flipping every 30 minutes.
Three little pigs seasoning. Mixed touch of cherry and Kansas City.
