brisket question

Discussion in 'Beef' started by jack and coke, Jun 11, 2011.

  1. new to the forum.  never introduced myself.  sorry. 

    first brisket attempt.  its in, and smoking right now.  a few questions.

    little background.  in a dry rub.  fat side up. 

    do you guys take the IT from the flat?

    thinking of foiling around 165 (from flat) and cooking till 190 or so.  don't wanna pull it.  slice.  maytbe burnt ends for the point.

    suprised how quik the IT is rising in the flat.  i know the stall is comming.  but still.  

    working with a cabinet temp of 225

    i read a lot on this site.  very help full.  thank all that post tips and pics.  after reading is my game plan  for the first
  2. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    Welcome to the site.

    Glad to hear the cook is going well.

    I shouldn't admit this but it took reading the whole post to figure out what the (IT) stood for. LOL sorry I'm a slow kid.

    Let us know how it all turns out for ya.
  3. will do.  sure thing.  i guess there practice envolved with anything
  4. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I entered my responses in bold/italics, as follows:
    Welcome to the family!

    Have a great brisket smoke!

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

  6. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Forluvofsmoke just about nails it. I do like to seperate the point and flat as soon as the fat layer between them is loose enough to pull them apart.
  7. raptor700

    raptor700 Master of the Pit OTBS Member

    Glad to have with us here at the SMF,

    Eric has gave you some great advice, Use it well and you'll be fine.
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF I am glad you joint us

    Don’t forget the Qview   [​IMG]

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