- May 22, 2015
- 18
- 14
Hi all .. i'm an newbie and this weekend will be my first brisket attempt.. i've been reading up and researching and need some opinions..i'm planing and just the flat ..as it's only going to be 5 of us and not a whole packer cut ...i know the flat is lean so my question is should i plan on foil wrapping @ 160 so it doesn't dry out??? i'm using a WSM 22" also should i put it on the top or bottom rack?? i also plan on doing some ribs which i was going to use the top rack...
TIA
Jerry
TIA
Jerry