i've never made an awesome brisket. i've made a few ok briskets. this was neither. it was a lesson in humility. i am not skilled enough to take a questionable piece of meat and turn it into amazing bbq.
so please ruminate on this pic and leave your best desert puns below. but then please also leave me a good brisket chili recipe because i need one, badly.
I think it depends on your smoker but in general I think this is the right approach. Lower the temp and wrap when the bark is looking good. Pull when at temp, or even a bit under.
Yup. At higher temps this becomes grandma's roast beef and potatoes