Time for another brisket

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Yeah b-one,  I wrap right off the smoker.  I'll try waiting 10 minutes or so.  I want my sliced to be pull apart not fall apart!  
mad.gif


Mike
 
Yeah b-one,  I wrap right off the smoker.  I'll try waiting 10 minutes or so.  I want my sliced to be pull apart not fall apart!  :mad:

Mike

what temp do you start checking for doneness?
 
what temp do you start checking for doneness?
I start checking at 195, but even if it probes like butter, I'm taking it to 200 minimum.  It's my mistake, I'm overcompensating for one tough brisket that I served.  I cooked it to 195 and thought it was done.  It was not!  

Mike
 
what temp do you start checking for doneness?
I start checking at 195, but even if it probes like butter, I'm taking it to 200 minimum.  It's my mistake, I'm overcompensating for one tough brisket that I served.  I cooked it to 195 and thought it was done.  It was not!  

Mike

Got to do what you got to do! I'm hoping for a prime brisket next smoke,I looked at Costco but not a great selection so I passed on the membership.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky