ill keep it simple. Ran 250-275 for 10 hours, straight pecan splits. Pulled at 203. No complaints everything came out just right.
Brisket
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oddegan
Smoking Fanatic
Thanks Mike! I was surprised how moist it was for a choice packer. Couldn’t tell the difference between that and a prime.
Thanks! Yep, I’ve gotten used to the Lang making me look good!
Thanks Disco!
phatbac
Master of the Pit
Thanks Aaron! The trimmings did a nice job, if anything it just meant that I didn’t have to open the lid as much!
Thanks Al!
Chottobaka
Newbie
Cooking up 2 points (just under 4 lbs each) on a drum smoker tomorrow. Keeping it simple with SPOG and all oak wood for smoke. I get the general picture. The questions where I am not 100% are:
1. Wrap? I cook up some mean port butts if I do say so myself. I cook to 165 degrees, then wrap in foil until 205 degrees, adding just a bit of apple juice. Do I risk the dreaded pot-roast effect wrapping? If not, foil or butcher paper?
2. If wrapping, add liquid -- say beef broth or canned double strength beef consume? And, the 205 degrees pork temp seems like it might be a tad high. 190-200 degrees if I give it a long rest?
2. The rest? I typically wrap the still-wrapped pork butt in a towel and rest in a cooler for 2 to 4 hours. Too long for brisket?
Thanks in advance.
1. Wrap? I cook up some mean port butts if I do say so myself. I cook to 165 degrees, then wrap in foil until 205 degrees, adding just a bit of apple juice. Do I risk the dreaded pot-roast effect wrapping? If not, foil or butcher paper?
2. If wrapping, add liquid -- say beef broth or canned double strength beef consume? And, the 205 degrees pork temp seems like it might be a tad high. 190-200 degrees if I give it a long rest?
2. The rest? I typically wrap the still-wrapped pork butt in a towel and rest in a cooler for 2 to 4 hours. Too long for brisket?
Thanks in advance.
If it were me, and I was only cooking the points, I would not wrap. I would simply cook at 250 until probe tender and roughly 200-203 degrees.
It’s been my experience that the point is much more forgiving than the flat, as there is a lot more fat. I also wouldn’t worry about wrapping as you are less likely to over cook, or dry it out.
If you’re going to wrap do it in butcher or peach paper and I guess you could add liquid, but I wouldn’t bc again, that point is fatty and full of juices.
I would think that the hold time you mention above would be just fine.
I hope this answers your questions.
It’s been my experience that the point is much more forgiving than the flat, as there is a lot more fat. I also wouldn’t worry about wrapping as you are less likely to over cook, or dry it out.
If you’re going to wrap do it in butcher or peach paper and I guess you could add liquid, but I wouldn’t bc again, that point is fatty and full of juices.
I would think that the hold time you mention above would be just fine.
I hope this answers your questions.
RiversideSm0ker
Master of the Pit
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