OK my first 2lb brisket!!!!
- Thread starter reed29
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190 take it off wrap it in foil put it in a towel and stick it in a cooler for 2hrs pull it out check temp should be 205. Enjoy
I'd recommend the toothpick test before pulling it though ! Start around 185-190* & take a toothpick or temp probe.... When it slides into the brisket with little resistance then pull, wrap & cooler.... Each piece is different, some get done closer to 195* IT and I've had some that had to go to 205* before the toothpick test worked.... Just my 2 cents !
na na
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I just did a 4lb brisket this weekend, and I pulled it off at IT of 160, and double wrapped in foil, and put back on the smoker until it got to IT of 195. I think you'll get more moisture this way (in my experience anyway).
Once I pulled it off, I left it in the foil, but double wrapped in towels, and put in a cooler for about 1.5 hrs. Was the best brisket I've done so far. Good luck and make sure to post a qview when you're done!
Once I pulled it off, I left it in the foil, but double wrapped in towels, and put in a cooler for about 1.5 hrs. Was the best brisket I've done so far. Good luck and make sure to post a qview when you're done!
Just a FYI, I've never foiled til the rest & brisket has been nice & moist ! Here's a pic of the last one I done, hope maybe it'll help ya somehow !
Just remember as these other folks pointed out, the rest ...... It's a real important part of the smoke ! Good luck to ya !
Just remember as these other folks pointed out, the rest ...... It's a real important part of the smoke ! Good luck to ya !
No, just foiled without putting anything in it.... But a lot of folks do put liquid in with it !
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