BeeRich
Sous Chef
OK, I've never done a high heat method before. I'm assuming all vents open on my WSM?
I bought two small brisket pieces and will be doing trials inside my oven, which goes as low as 170°F. I will be aiming for 220°F and needling it with toothpicks, wrapping at 160, injecting/rubbing.
I bought two small brisket pieces and will be doing trials inside my oven, which goes as low as 170°F. I will be aiming for 220°F and needling it with toothpicks, wrapping at 160, injecting/rubbing.