Thanks for response & info. Did it exactly as you described & it turned out fantastic. Was apprehensive as this was my first brisket but your advice was spot on. Many thanks

jim blais Thanks for the info & comment. Going to try a batch if the weather here in Minnesota ever gives me a warm stretch.

Thanks for the response. Would a 60% beef, 40% pork be a good starting point providing both are an 80/20 ratio?

When making snack sticks would it be OK to mix some ground pork with the ground beef & if so what ratio would you suggest. Thanks in advance.

Thanks for response & info. Did it exactly as you described & it turned out fantastic. Was apprehensive as this was my first brisket but your advice was spot on. Many thanks

Going to try my first brisket. I have a whole brisket & would appreciate any tips or tricks on how to cut/separate the flat from the point & any other pertinent information. Thanks in advance. I will be using a Masterbuilt 30

Paul from Minnesota joining. Impressive website & informative. 30" MES. Been smoking meat & making sausage for about 3 years.