Cook unwrapped with broth in pan 250° to internal 180°. Pull it and wrap it,back in heat to 190°. Then rest it a good hour. At 4lb its likely a flat thats well-trimmed. Do not buy shit cuts like this in the future
First in the oven, then finish on the grill.
Wrong! Clearly you cant cook,much less a brisket flat.
LMAO, Clearly from someone who thinks mesquite wood is for smoking?
Never touched the stuff Post Oak,Red Oak and Pecan. No pellet rig here,100% stick burning 13yr ex 5 State Pro Team with $2.3 Million in prize money under our belt and we are still doing steady work
You can broiler pan roaster pan those too, if you have one of those. You can cook it down to Carne Asada style shreds (floating in grease) if you want even.
This is what I am talking about:
Ok so if you have a gas grill, take aluminum foil and cover you base grills. Poke holes in it. Take your chips and soak them. Spread them out on your grill. Put the butt on the second shelf. Turn it on medium low. Get it smoking real good. Somewhat higher heat is ok because you want to build a strong smokey char for a couple of hours.
Then you either put it in the oven on 250 for a few hours OR my preferred method is toss it in a crock pot overnight.
WRONG!!! Running clean smoke is how real smoking is done. Yankee's need to just keep boiling shit and covering it in ketchup.
You are the Yankee sir. Clean smoke? You on crack smoke
Texas birthed from Texas stock. Family has been here long before it was a State,muchless a county(158yrs) If your stack aint clean you aint cooking.
It depends on if you are making pulled brisket for sandwiches or sliced. Sliced wants the oven. 250 for HOURS. The grill is to get the smoke bark.
You dont pull beef. You cross chop the grain for tenderness just like you slice one.
Pull chop smoosh wtf ever. CRUSHED MEAT MOTHERFUCKER
I hear 6 million pizzas can be cooked in 4 ovens over 5 years.
Clearly a bunch of no pit running yankee's attempting to advise on skills well outside their wheel house. Plenty of vids for proper pit runs with expected results. TEXAS KNOWS Q,we are the best for a reason. The bastardized variants seldom make the grade
KC is the bbq capital of the world. Texans only know how to cook beef, and honestly, there is more to dry rubs than salt and pepper. Pretty boring.
Strange how marketing nd propaganda work huh? Texas teams CLEAN HOUSE when the venture to mid west States. Stats are there,clear reason why is also there. Do your homework,Texas chuckwagons not Missouri chuckwagons.
Comp bbq isn't even very good. Bunch of hipster bullshit.
325f 4 hours
Look up “Texas crutch”. Answer is both because of the stall.
Cover
Only to finish to internal target temp. Cover is steam,steam washes off bark.
Done how?
Like it medium rare, but interested in sauce, spices or to wrap in foil or not?
Don’t do medium rare, you need to break down the chewy stuff.. Foil 325 for 4ish hours, check for tender.
Brisket needs to be fully cooked (195-205F internal temp). It ain't prime rib.
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