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Manson IA | Whole brisket or just the flat? I usually separate the point and flat and take the point to make burnt ends.
I would agree with what most have said to wrap or put it in a pan at about 160-65ish IT. I like to use a pan with some Worcestershire sauce, beef broth n other seasonings. Then foil on top. Then you get a good au jus from it.
Also not sure on camp chef but most pellet smokers start out the first hour or so at a low temp, that will give you better smoke flavor. I start out at 160 for first hour then turn it up to 225 to cook at on my GMG. | |
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Smoked Brisket - Tips?
