- Joined
- Mar 8, 2005
- Location
- Clayton, NC
I've decided to make some chili and use brisket as the protein. So I have a few questions about this. The recipes I'm finding on the internet show cooking the brisket in a pot on the stove before adding the other ingredient and slow cooking to completion. I'd like to smoke the brisket instead of cooking it on the stove. Do I take the brisket to 205 like I would normally do or should I run it to about 165-175 then finish it with everything else in a pot? Also, point only, flat only, or point and flat?
I won't ask about beans since I know what I like. :mrgreen:
Thanks!
I won't ask about beans since I know what I like. :mrgreen:
Thanks!