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Message: <blockquote data-quote="Auggie" data-source="post: 222419" data-attributes="member: 237"><p>Ive had good luck with cheaper Walmart (Sam's are better) briskets and expensive ones. When picking, I hold the different briskets and go with the one with the biggest bow.</p><p> You gotta do some trimming.  The point (fattier end) will need the most trimming.  Leave atleast 1/4in of fat though.  The flat usually needs no trimming.</p><p>I cook at 225F with full smoke for about 4 hours.  The internal temp should be about 180F and will stall.  This is caused by the evaporation of juice from the fat.  ALWAYS COOK FAT CAP UP!  After 4 hours, I wrap in tinfoil.  The meat will self baste and heat up.  2-3 hours later it should be at 205F.  Pull it and let it rest at least an hour in a cooler.  It'll still cook and this is when the connective tissue breaks down and really turns tender.</p></blockquote><p></p>

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