This is exactly what I have been looking for as I have yet to try a brisket. Maybe this weekend !!! About how long per pound should I expect for timing?
damm, those pics made me hungry. If using a packer, do you separate and cube the point before the cook or towards the end? Those cubed tips look fantastic!
Reagrading wrapping in foil I wonder if using a komado really lessens that need since by design, the sealed ceramic cooker holds in all the moisture as well as holding the temp so well. I will probably try my first using indirect heat with a drip pan filled with some sort of liquid for moisture and flavor-just like I do with a pork butt. If it dries out, then we can just add some bbq sauce The stall point-I have been told that is the fat rendering-again exactly like a pork butt that stalls around 165 deg.
i separate the point after the entire brisket is cooked, than chop it into squares and put in foil pan with a little sauce and rub and back on smoker for awhile
