This is my rough plan of what to do and expect:
275-300 degrees
Mustard binder
Sprinkle with rub
Fat down towards heat source
Wrap in butcher paper at stall, usually around 160-170, as long as bark looks good
Finished when probe tender and jiggly
Rest for at least an hour in cooler, wrapped in towels, after meat comes down to 180
How's my plan looking? My biggest concern is the timing. How long should I expect my brisket to take at 275-300? Before trim it's 17.5lbs, so I'm guessing around 12-13lbs after a trim.
Any help/input anyone can provide will be greatly appreciated. Thank you in advance
275-300 degrees
Mustard binder
Sprinkle with rub
Fat down towards heat source
Wrap in butcher paper at stall, usually around 160-170, as long as bark looks good
Finished when probe tender and jiggly
Rest for at least an hour in cooler, wrapped in towels, after meat comes down to 180
How's my plan looking? My biggest concern is the timing. How long should I expect my brisket to take at 275-300? Before trim it's 17.5lbs, so I'm guessing around 12-13lbs after a trim.
Any help/input anyone can provide will be greatly appreciated. Thank you in advance
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