- Aug 9, 2014
- 8
- 10
Smoking a 3 lb beef brisket flat, untrimmed. Have internal temp of 180 and meat feels good and tender so far but still about 4 hours till we eat due to scheduling issue!
Can I foil the heck out of it and sauce inside, keep the smoker around 150 till then in your opinions?? Plan on putting it back into 225 degree smoke and heat with no foil for last hour?
Can I foil the heck out of it and sauce inside, keep the smoker around 150 till then in your opinions?? Plan on putting it back into 225 degree smoke and heat with no foil for last hour?
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