I see alot of threads about using thermometers in briskets. While I'm aware of all the different temp stages associated w/ smoking brisket, I need to confess that I've never taken the temp of a bisket.
The little old black man that taught me how to smoke brisket didn't own a thermometer, so I guess I figured that I didn't need one either. I suppose that some of my briskets are a little more tender than others, but I've never had a tough or a dry one. If they're a little more tender, I just slice them a little thicker. I just always use the same size brisket, and cook it the same way. I guess time, appearance, and feel tell me when it's done. Maybe a little like the way a good Dutch oven cook knows when the biscuits are done and not burnt.
Does anyone else out there do it the hillbilly way like me?
Tim
The little old black man that taught me how to smoke brisket didn't own a thermometer, so I guess I figured that I didn't need one either. I suppose that some of my briskets are a little more tender than others, but I've never had a tough or a dry one. If they're a little more tender, I just slice them a little thicker. I just always use the same size brisket, and cook it the same way. I guess time, appearance, and feel tell me when it's done. Maybe a little like the way a good Dutch oven cook knows when the biscuits are done and not burnt.
Does anyone else out there do it the hillbilly way like me?
Tim