Having the neighbors over Saturday and I'm on brisket duty. Last time I did it I overcooked it and it was like rubber. What's your go to method? I've got a pellet smoker, got time to let it go low and slow. Should I wrap it? What temp you guys pulling yours off at? I refuse to mess this up twice.
You got this. The key thing I learned is not to rush it - my first attempt I cranked the heat thinking it'd speed things up. Now I just set it up in the morning with some good rub and let it ride all day while I handle other stuff.
Been there with the overcooked mess. My go-to is the 3-2-1 method if you're in a time crunch, but honestly with neighbors coming over, I'd just go low and slow and use a meat thermometer so you nail the internal temp. Takes the guessing game out of it.
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Low and slow is your friend, man. I went the same route with the rubber brisket disaster, but once I started wrapping it in foil around the halfway point and keeping temps at 225-250, it changed the game. Neighbors will be impressed this time.