- Aug 27, 2008
- 5,170
- 409
I've only smoked one brisky, late last summer...it wasn't to my liking at all. I didn't foil as I recall, and the texture was way out there beyond what I expected.
Does this sound about right? I want to seperate the point from the flat to reduce the smoke time and also to produce sliced point for lunch, and pulled flat for dinner.
Should I smoke to 160* and foil the point to wrap and rest, then foil the flat @ 170* and continue to 200-205, foil/wrap and rest a few hours?
Thanks for your advice.
Eric
Does this sound about right? I want to seperate the point from the flat to reduce the smoke time and also to produce sliced point for lunch, and pulled flat for dinner.
Should I smoke to 160* and foil the point to wrap and rest, then foil the flat @ 170* and continue to 200-205, foil/wrap and rest a few hours?
Thanks for your advice.
Eric