I'm working on getting my oven down to 150˚.
The Owners manual says I can do it...didn't work following the instructions.
Tech Support says I can do it...didn't work following the instructions.
They're getting another call today.
I read his post. Sounds like just what the doctor ordered.
I do have a question. A few years ago I let it rest (wrapped in a towel, overnight). It was pretty tough. I was told by someone on this forum that if you let it rest too long it will get tough...something about the meat tightening...
I've done a few Briskets in the past, but I have a situation here I'm trying to solve.
Having friends over for lunch...Noon, 1:00. I'd like to have the brisket ready to slice when they arrive.
I'm thinking to smoke it the day before. Get it up to 200˚, then keep it in the oven overnight...
I checked out a post called "Brisket failures". There were a couple YouTube videos about putting the smoked brisket (to about 175º) in the oven at 150˚ for 10 hours or so. They claimed you "always get a perfect brisket this way.
I think I may try that next time.
I had a similar problem a few weeks ago.
16 pound brisket (before trimming the fat). It hit 205˚ in about 5 hours. (Fire/smoke never got above 255˚). Problem was it wasn't very juicy. It was OK, not great.
My thought was to put it in the oven set to 205˚ for a few hours to let the fat...
Absolutely is worth it. We buy the higher level membership (I forget what it's called...the card is in my car). It's about $125.00 a year (I think). Cash back feature. We get a check from Costco for about $100.00 a year (more if we buy tires that year)...we put that back towards our...
Good morning all,
I smoked a brisket yesterday, and I had something happen that hasn't happened before. I'm not an expert by any means. I've done about 20 or so briskets.
I started my smoke as normal. Point and flat were separated. Fire between 220 and 235 degrees. At 165 degrees, wrapped...
I have the 2 probe model...it's about 2-3 years old.
Last brisket I did, the "Air" temperature probe did not work. I cleaned it off again (as I do after every smoke) but it still did not work. The meat probe worked fine. I just tested both in boiling water. Meat probe is accurate, air...
I've had my Ink Bird thermometer (1 meat probe, 1 oven probe) for a couple years now. Love it.
The last smoke I did, the oven temperature (inside smoker, actually) was reading 225˚. All is good.
About 3 hours into the smoke, the brisket was already up to 165˚ internal temperature. My...
I've done brisket many times weeks ahead of a big party.
Smoke as usual.
Put in foil pan with about 1/2" of beef broth & collected juices in bottom.
Saran Wrap , then foil over that to seal pan.
Freeze or refrigerate, depending on how much time between smoking & party.
350˚ oven, one hour to...
So I ended up getting the Louisiana Grill from Costco. Assembled it Sunday night, haven't lit a fire in it yet.
Looks great, but my only concern is the bottom grill being right on the heat deflector. My thinking is it's too close for smoking.
Ideas or thoughts on this?