DeerMadness
Long Time Member
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I volunteered to make brisket. It's a 16 1/2 pounder choice cut. It was started covered outside for 1 hour while I heated the smoker. Then I out it in at 270?. It's up to 245? now at 11:30 pm and I lowered the smoker to 210?. When it hits 160? in the Masterbuilt Electric smoker I will wrap it in parchment paper then continue until it reaches 190?.
Then it gets wrapped in foil and towels and out in a cooler for 2 hours.
I will lost a pic on this thread before wrapping and when done. Anyone out there try it this way ?
Then it gets wrapped in foil and towels and out in a cooler for 2 hours.
I will lost a pic on this thread before wrapping and when done. Anyone out there try it this way ?