Posted 8/21/2026 10:01 (#11734044 - in reply to #11733985) Subject: RE: Brisket
SW Ohio
I like to do them hot and fast, salt and coarse black pepper. 300 degree smoker until 160internal then into a foil pan sealed up tight and finish on the smoker or in the oven until 195-200 in the flat. then rest at least a couple hours
Brisket
