ShenValleyDave
New member
Picked up a 7 pound flat at Costco. Any tips for temp and internal teMPs, fat up or down, pan under brisket, wrapped or unwrapped? All tips are welcome.
I had a near perfect brisket turn out this way too.I did a whole one on the top rack, and just put water/drip pan(s) in bottom rack. Worked very well.