This Saturday I am trying Brisket for the first time with my Bradley. I got a 5 lbs flat cut from Sam's Club. From what I have read it should be smoked at 200 degs for about 2 hours per lbs. It should be pulled then it hits 185 internal temp, right? Does any have any other points for me?
I would suggest keep it simple, do not over do it with any rubs. Salt and pepper is all the brisket really needs.
Once you pull the brisket, FTC, wrap it in foil with a splash of apple juice, then wrap in a towel and put it in a cooler for at least an hour. This will let the juices redistribute.
Good luck!
begolf25, Thank you for the info. I was planning on using a store bought rub this time. Should I put bacon on the rack above it? I was planning on using apple juice in the water bowl and i have a spray bottle of apple juice too.
On FTC, Is it longer the better? I was thinking 2 hours.
Well said bryan