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Internal temperature question
Seems like everybody here goes by the internal temperature to know when a brisket is done - but I'm confused about the numbers. The common wisdom is to take it up to 165 degrees, then foil it and take it up to 195 degrees. But every meat thermometer I've sen says that 165 is when the meat is... -
Saw a nice looking grill
So we were at Lowes yesterday looking for a new range for the kitchen and I had to wander through the grill/smoker area - saw this unit on display...- ramkilr
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- Replies: 0
- Forum: Charcoal Smokers
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Marinade or inject?
So, we went to Smart&Final today and picked up 2 hunks of brisket - a 3-lb flat and a 3-lb point that I'm going to be heating up tomorrow. But I've got a couple of questions: Since these are two pieces of meat should I use the total weight to figure out an approximate time for smoking, or since... -
Real basic brisket questions
I'm a total rookie here, and haven't found answers through searching, so I thought I'd ask some really basic questions here: 1. I've seen the terms "flat" and "point" - what do they mean? 2. My local source (Smart& Final store) sells their brisket already packaged - what is the best size to...- ramkilr
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- Replies: 10
- Forum: Meat Selection and Processing
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Smokin' in San Jose
Howdy all!. We recently got a free smoker - a Brinkmann Sportsman model #815-3060-4 - and tonight was it's inaugural flight. I've never used one of these things before and was a bit apprehensive but we found a small brisket (just under 3 lbs) at a local Costco and gave it a try. It ended up...
