or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › First Tine Smoking Brisket - Advice
New Posts  All Forums:Forum Nav:

First Tine Smoking Brisket - Advice

post #1 of 2
Thread Starter 
Tomorrow I plan on smoking my first brisket, using my sweet rib rub with a kick. any advice for how long to keep it on the pit and how to make the burnt ends, all advice would be greatly appreciated.
post #2 of 2

Well I use the toothpick method to test for doneness. When it will go in without resistance the brisket is done. This can occur anywhere from an IT of 185*-and up. This is for sliced brisket. If you are going to pull the brisket I would take it to an IT of 200*-205*.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › First Tine Smoking Brisket - Advice