Planning my first competition style brisket. I've done plenty of ribs and pulled pork but brisket intimidates me. Should I go with a meat thermometer or the toothpick test? How long should I let it rest? Want to impress the family before my brother visits next month. Any techniques that actually make a difference?
Man, competition brisket is no joke. You'll want a reliable thermometer for sure, but also don't skip the prep work. I'm running on fumes most days but I always make time to trim the fat cap right and season it properly the night before.
Brisket is a whole different beast than ribs, but you got this. Definitely grab a good meat thermometer - I use mine on everything now and it takes the guesswork out. Low and slow, around 225-250, and don't mess with it too much.
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Competition style is tough but honestly the key is patience and a solid thermometer. I'd say pick up a second one just in case - nothing worse than getting to the stall and having your probe fail on you.